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Macaroni and Cheese with Tomatoes




Source of Recipe


Cook's Country April/May 2010


Recipe Introduction


This was not as good as I hoped that it would be. As written, the result is a bit bland. Luckily, the night that I made it, Jessica was home and suggested adding hot sauce, extra cheese, Dijon mustard and Worcestershire sauce. That did the trick. The tomato is a nice addition to macaroni and cheese.


List of Ingredients




Salt and pepper
1 pound elbow macaroni
1 (28-ounce) can petite diced tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
4 cups half-and-half
1 cup low-sodium chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese
• [My additions: adding hot sauce, extra cheese, Dijon mustard and Worcestershire sauce]


Recipe



Heat oven to 400 degrees. Cook macaroni to the al dente stage. Drain and return to the pot. Add the can of diced tomatoes (don’t drain them). Stir and cook over medium-high heat until most of the liquid is absorbed – about 5 minutes. Set aside.

Melt the butter in a medium saucepan over medium heat. Stir in the flour and cayenne to make a golden roux. Slowly whisk in the half-and-half and broth, stirring until smooth. Bring to a boil, reduce the heat to medium and simmer about 15 minutes, or until slightly thickened, stirring often. Remove from heat and stir in the cheeses, 1 t. salt, 1 t. pepper and additional ingredients, if using. Pour the sauce over the macaroni/tomato mixture and mix well.

Pour macaroni and cheese mixture into a greased 13x9-inch baking dish and bake for 15-20 minutes, or until the top begins to brown. Let rest for 10-15 minutes before serving.

TO MAKE AHEAD:
Proceed with recipe through pouring into the baking dish. Cover with plastic wrap (placing wrap directly on the surface of the macaroni) and place in the refrigerator for up to 2 days. When ready to bake, remove the plastic wrap, cover with foil and bake for 30 minutes at 400 degrees. Remove foil and bake for another 15 minutes to brown. Let rest for10-15 minutes.

Serves 8 to 10