Summer Fresh Mac and Cheese

Prep Time: 10 minutes
Cook Time: 8 minutes
Serves: 8

Ingredients

• 1 cup low sodium chicken or vegetable broth
• 1/2 cup Philly light cream cheese
• 1 cup shredded cheddar cheese
• 2 cups shredded Gruyere cheese
• 1/4 cup chopped fresh basil
• 1 cup halved sweet cherry tomatoes
• 1 Tbsp corn starch
• 1 Tbsp low sodium chicken or vegetable broth
• fresh cracked black pepper to taste
• 4 cups macaroni noodles

Directions

1. Cook the macaroni noodles in boiling water until just al dente. Add salt during the last 30 seconds of boiling
2. Meanwhile, bring the cup of broth to a boil over high heat. Reduce heat to medium high and add the cream cheese. Stir until the cream cheese in incorporated into the sauce. Add the other cheeses and stir until melted. Add the tomatoes and fresh basil.
3. Stir the cornstarch together with the additional Tbsp of broth and then add to the cheese sauce. Stir until thickened and reduce heat to low. 
4. When macaroni is cooked, drain it and then add to the cheese sauce. Stir well. Serve with fresh cracked black pepper and additional fresh basil as garnish.