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Macaroni Cheese w/Tomatoes




Source of Recipe


Internet


List of Ingredients




1-1/2 cup elbow macaroni, or similar thickness pasta
1 cup milk
5 ounces evaporated milk
1-1/2 tablespoon butter
1-1/2 tablespoon flour
1/8 teaspoon cayenne pepper
Salt and ground pepper to taste
1 cup shredded mozzarella cheese
1 cup medium sharp cheddar cheese
1/4 cup diced tomatoes
1/2 teaspoon sugar


Recipe



Preheat oven to 375 degrees. Butter a casserole dish. Cook macaroni to al dente per package directions. Drain and set aside. Combine cheeses and separate into 1-1/2 cup and 1/2 cup portions; and set aside. Combine milk and evaporated milk in a small saucepan and bring to a simmer over moderate heat. While milk warms, heat butter in another saucepan over low heat until foaming. Add the flour and cook, stirring, for 3 minutes Pour the hot milk into the butter and flour mixture and cook, stirring with a whisk, until thickened. Add cayenne, salt, and pepper, whisking in until blended.

Add the 1-1/2 cup of cheese mix to white sauce, about a 1/4 cup at a time, whisking, until the cheese has melted and the sauce is smooth. Stir the tomatoes and sugar into the cheese sauce. Combine cooked pasta and cheese sauce, and pour into casserole dish. Sprinkle remaining 1/2 cup shredded cheese over top. Bake for 30 to 40 minutes or until bubbly and golden brown on top. Allow to sit 10 minutes before serving.

Makes 8 servings