Tomato Macaroni & Cheese

Tomato Macaroni & Cheese

Serves:  8 to 10

Salt & Pepper
1  pound  Elbow Macaroni
1  28-oz.  Petite Diced Tomatoes, undrained
6  Tablespoons  Butter
1/2  Cup  Flour
1/4  teaspoon  Cayenne Pepper
4  Cups  Whole Milk
1  Cup  Chicken Broth
4  Cups  Mild Cheddar
2  Cups  Sharp Cheddar

Preheat oven to 400*.  Cook Macaroni in 4 quarts boiling water until just al dente, about 6 minutes.  Drain pasta and return to pot.  Add Tomatoes and juices, stirring to coat.  Continue cooking over medium heat, stirring occasionally, until most of the Tomato Juice is absorbed, about 5 minutes.  Set aside.

Meanwhile, in a medium saucepan over medium heat, melt Butter.  Stir in Flour and Cayenne Pepper and cook until golden, about 1 minute.  Slowly whisk in Milk and Chicken Broth until smooth.  Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, about 15 minutes.  Off heat, whisk in Cheeses, 1 teaspoon Salt and 1 teaspoon Pepper, until Cheese are melted.  Pour over Macaroni, combining well.

Pour into a greased 9 x 13 pan and bake until top begins to brown, 15 to 20 minutes.  Let rest for 15 minutes before serving.  Serves 8 to 10 as a main course; 15 to 18 as a side dish.

"A man shall eat good by the fruit of his mouth:

He that keepeth his mouth keepeth his life:

the soul of the diligent shall be made fat."

Proverbs 13: 2a, 3a, 4b   

We really enjoy Macaroni & Cheese for an easy lunch.  I especially liked the way the tomato gently flavors this recipe and gives it a pretty rosy hue.   This is slightly adapted from Cook's Country, April/May 2012.