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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.