Ingredients

1 pound elbow macaroni
3 tablespoons unsalted butter
½ cup all-purpose flour
4 cups milk
3 cups shredded sharp Cheddar cheese
1½ cups grape tomatoes, halved
¼ cup chopped fresh basil
1 teaspoon salt
1 cup panko (Japanese bread crumbs)
¼ cup chopped parsley

Directions

Preheat oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray. 

Cook pasta until tender. Drain. In a small bowl, combine panko and parsley. Set aside.

In a large saucepan over medium heat, melt butter. Add flour, stirring constantly with a whisk.  Gradually add milk, stirring constantly until smooth. Add cheese, stirring constantly until thick and creamy. Add macaroni, salt, tomatoes, and basil. Spoon into prepared baking dish. Top with reserved panko mixture. Bake until golden and bubbly, about 25 minutes.

Recipe Courtesy of Paula deen