Just in case I didn’t have enough Mac and Cheese recipes on this blog already (3), I thought I would add another!
This Tomato Mac and Cheese is perfection!
It is super creamy and has a ton of tomato flavour.
Mac and Cheese is my life!
What you need,
1 tbsp. plus 1 tsp. salt
1 pound elbow macaroni
1 (28oz) can diced tomatoes
6 tbsp. butter
½ cup all-purpose flour
¼ tsp. cayenne pepper
4 cups half and half
1 cup low sodium chicken broth
6 cups sharp cheddar cheese, grated
1 tsp. pepper
Heat the oven to 400 degrees and adjust the oven rack to the middle position.
Bring a large pot of water to the boil, stir in 1 tablespoon of salt and the macaroni. Cook for about 6-7 minutes, just until al dente. You want it a little undercooked. Drain the pasta and return to the pot. Pour the can of diced tomatoes with their juices over the pasta and stir to coat. Cook over medium-high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Set aside.
Melt the butter in a medium saucepan over medium heat until foaming. Stir in the flour and cayenne and cook until golden brown, about 1 minute. Slowly whisk in the half and half and broth until smooth. Bring mixture to a boil; reduce heat to medium and simmer, stirring occasionally, until the mixture is slightly thickened, about 10 minutes.
Off heat, whisk in the cheese, 1 teaspoon of salt and the pepper. Stir until smooth. Pour the sauce over the macaroni and stir to combine.
Pour the pasta into a 9x13 inch baking dish set on a rimmed baking sheet. Bake until the top begins to brown and the mixture is bubbling, 15-20 minutes.
Let it sit for 10-15 minutes before serving.
You guys won’t believe how amazing this is!
It makes a ton, so invite some friends over.
Recipe from America’s Test Kitchen