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.