3 cups part-skim mozzarella cheese, shredded and divided
½ cup tomato sauce
3 large tomatoes, thinly sliced
20-30 basil leaves, chiffonade and divided
Instructions
Preheat oven to 400 F.
Bring 3-4 quarts of water to a rolling boil over high heat. Add pasta, stir, and cook 8-10 minutes or until al dente; drain and set aside.
In the meantime, whisk together milk, vegetable broth, flour, chili powder, salt, and pepper in a small sauce pan over medium-high heat. Bring sauce to a low boil over medium heat; simmer for 4-5 minutes or until sauce thickens, whisking occasionally. Remove from heat and pour over hot, drained pasta, along with 1 cup of the shredded mozzarella; mix well.
In the bottom of a 2 quart baking dish, spread tomato sauce on the bottom to coat completely. Add half of the macaroni mixture over the tomato sauce, top with half of the tomato slices, ⅓ of the basil, and 1 cup of the mozzarella cheese. Repeat with macaroni, ⅓ of the basil, remaining 1 cup of mozzarella, and tomato slices, in that order.
Bake for 20 to 25 minutes, or until bubbly and just beginning to brown. Remove from oven and allow to cool for 5 minutes. Sprinkle with remaining ⅓ basil before serving.