Three cheese mostaccioli

This is one of the first dishes I ever really made, dating way back to my early years in college. It has remained a favorite part of our recipe rotation even to this day, and is often requested by friends and family when they visit, so it surprised me to realize that I had never put the recipe up on the blog. It's nothing really specia—just a glorified mac 'n cheese recipe that originally came from a microwave dinner cookbook, but has since been alterred almost beyond recognition, of course.

So here it is, one of our favorite comfort foods.

Three cheese mostaccioli (a.k.a. fancy mac n' cheese)

Ingredients:
  ● 8 oz. mostaccioli, uncooked
  ● 2 tbsp butter
  ● 1/4 cup flour
  ● 1 tsp basil (dried)
  ● 1/4 tsp pepper
  ● 2 cup milk
  ● 1-1/4 cup cheddar cheese, shredded, divided
  ● 1 cup montery jack, shredded
  ● 1/2 cup fresh parmesan cheese, shredded, divided
  ● 1 medium tomato  , sliced

Directions:
Prepare mostaccioli as directed. 

Meanwhile, In 2-quart baking dish, microwave butter until melted.  Stir in flour, basil, salt and pepper, then blend in milk.  Microwave at high for 6-10 minutes, whisking every 2 minutes.  When mixture is thick and bubbly, stir in 1 cup cheddar cheese, monterey jack cheese, and 1/4 cup parmesan cheese until melted.  Stir in cooked mostaccioli, arrange tomato slices on top of pasta mixture, and sprinkle with remaining cheddar and parmesan cheeses.  Bake at 375 for 30 to 35 minutes, or until bubbly and lightly browned around edges.

Enjoy!