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    CREAMY TOMATO MACARONI AND CHEESE


    Source of Recipe


    Magazine


    List of Ingredients


    • 6 tablespoons unsalted butter, plus more for dish
    • 1 pound elbow twists or corkscrew pasta
    • 1/2 cup all-purpose flour
    • 5 cups milk
    • 4 large garlic cloves, minced
    • Coarse salt and freshly ground pepper
    • 12 ounces cheddar cheese, shredded (3 cups)
    • 12 ounces Monterey Jack cheese, shredded (3 cups)
    • 2 teaspoons dried thyme
    • 2 1/3 cups diced fresh tomatoes
    • 3/4 cup plain breadcrumbs (optional)


    Instructions


    1. Preheat oven to 350 degrees.
    2. Butter a 9x13" ovenproof dish. Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain; run pasta under cold water for 1 minute. Drain well.
    3. In a wide pot, melt the butter over medium heat. Whisk in flour; cook 1 minute, whisking. Whisk in milk and garlic; cook over medium-low heat, whisking occasionally until mixture thickens, about 10 minutes. Season with salt and pepper. Add cheeses, thyme and tomatoes; stir until cheese has melted. Stir in reserved pasta. Transfer to buttered dish. Sprinkle with breadcrumbs; bake until top is golden brown, 20 to 30 minutes.


    Final Comments


    Makes: 6 servings
 

 

 

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