Bruschetta Topping:

1. In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour into a mixing bowl and allow to cool slightly.

2. Add tomatoes, balsamic vinegar, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil and salt, if needed. Cover and set aside.

Mac and Cheese:

1. In a large stockpot, cook pasta according to package directions. Drain well.

2. While the pasta cooks, melt the butter in a 4-quart saucepan over medium heat. When the butter has melted and started to bubble, whisk in the flour; cook for 1 ½ minutes, whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

3. Remove saucepan from the heat, and by the handful stir in the cheeses, allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard and salt. Return the saucepan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.

4. Once complete, either spoon all of your mac and cheese into a serving dish and serve with artfully placed bruschetta topping (this is what I recommend for the wow factor!) or spoon into individual bowls and add toppings.