Tomato Mac and Cheese

March 22, 2010 § 2 Comments

Serves 8 to 10, prepared in 13 x 9 baking dish.

recipe from CC, April 2010


1 lb elbow mac and cheese*

28oz can petite diced tomatoes

6 tblsp unsalted butter

1/2 cup all-purpose flour

1/4 tsp cayenne

4 cups half-and half

1 cup low-sodium chicken broth

4 cups shredded mild cheddar cheese

2 cups shredded sharp cheddar cheese

*Barilla is the suggested pasta, and it’s ok to use something other than the traditional elbows if you have an aversion to them for some reason.

The plan:

Preheat oven to 400 degrees.

Prepare macaroni

1. Bring 4 quarts of water to boil over high heat. Stir in 1 tbl salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot.

2. Pour diced tomatoes and juices over pasta in pot and stir to coat. Cook over medium-high, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside.

Prepare Sauce

1. While preparing noodles, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute.

2. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes.

3. Off heat, whisk in cheeses, 1 tsp salt and 1 tsp pepper until cheeses melt.

4. Pour sauce over macaroni and stir to combine.

Bake and finish

1. Spread mixture into 13 by 9 baking dish set on a baking sheet.

2. Bake until top begins to brown, 15 to 20 minutes.

3. Let sit for 10 to 15 minutes before serving (or it will be soupy).


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§ 2 Responses to Tomato Mac and Cheese

  • brigid says:

    From personal experience: Can be prepped and assembled the night before. Remember to add some baking time to what’s called for above, since you are unlikely to be a moron and therefore did not leave it on the counter at room temperature all night, instead opting to keep it in the fridge. Where it got cold.

    Also from personal experience: This makes for some pretty mean leftovers. Some opine that it’s even better the second day than the first.

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