Macaroni and Cheese with Tomatoes
Ingredients
Salt and pepper
1 pound elbow macaroni
1 (28-ounce) can petite diced tomatoes (Hunt’s is the recommend brand.)
6 tablespoons unsalted butter
1⁄2 cup all purpose flour
1⁄4 teaspoon cayenne pepper
4 cups half and half
1 cup chicken broth
4 cups mild cheddar cheese, shredded
2 cups sharp cheddar cheese, shredded
Instructions
1. Adjust oven rack to middle position and heat oven to 400*F. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
2. Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. 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. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
3. Transfer Dutch oven to oven and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
Comments
This recipe is from the 2010 Cook’s Country Annual. I’m a fan of mac and cheese but try not to make it regularly due to Lance’s lack of love for cheese. This recipe looked like it would be a nice twist on the usual mac and cheese and I loved it. The tomato flavor was really great and the mixture of cheeses worked out very well. I think all sharp cheese would have been a bit too much, so the mild cheddar evened the flavors out well. Leftovers were equally tasty the following days!
Shown here with Deviled Chicken.
Cook’s Country 2010