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    Macaroni + Cheese with Tomatoes


    Source of Recipe


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    List of Ingredients




    1 1/2 c. elbow macaroni, or similar thickness pasta
    1 c. milk
    5oz. evaporated milk
    1 1/2 tbsp. butter
    1 1/2 tbsp. flour
    1/8 tsp. cayenne pepper
    salt and ground pepper to taste
    1 c. shredded mozzarella cheese
    1 c. medium sharp cheddar cheese
    1/4 c. diced tomatoes
    1/2 tsp. sugar

    Recipe



    Preheat oven to 375. Butter a casserole dish.
    Cook macaroni to al dente per package directions. Drain and
    set aside.
    Combine cheeses and separate into 1 1/2 c. and 1/2 c.; 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 min.
    Pour the hot milk into the butter/flour mixture and cook, stirring with a whisk, until thickened. Add cayenne, salt, and pepper, whisking in until blended.
    Add the 1 1/2 c. of cheese mix to white sauce, about a 1/4 c. 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 c. 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.

 

 

 


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