Mac and Cheese With Tomatoes |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipes begins with a roux, which mixes with milk to make a bechamel sauce, and combines with green chilis and cayenne for a kick. The tomatoes in dish are refreshing. Ingredients:
1 (12 ounce) box elbow macaroni |
5 tablespoons butter |
5 tablespoons all-purpose flour |
1 quart 2% low-fat milk |
10 ounces 2% cheddar cheese, shredded |
3 tomatoes |
1 (2 ounce) can green chili peppers |
salt |
pepper |
cayenne pepper |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Cube tomatoes.
3. Warm milk to 110 degrees F/45 degrees Celsius.
4. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a bechamel white sauce.
5. Bring to a boil, then reduce heat and simmer.
6. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
7. Remove pan from heat and stir in cheddar (reserve about an ounce for the top) and green chilis.
8. Combine pasta with sauce and stir well. Pour half into baking dish.
9. Layer cubed tomatoes on top of the pasta and sauce mixture.
10. Layer remaining pasta and sauce mixture on top of tomatoes.
11. Sprinkle remaining cheese on top.
12. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
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