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.
Preheat oven to 400 degrees.
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.
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).