Macaroni and Cheese With Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Talk about making something delicious healthier but even better. Recipe courtesy of Cook's Country. Ingredients:
salt |
pepper |
1 lb elbow macaroni |
28 ounces diced tomatoes, petite |
6 tablespoons unsalted butter |
1/2 cup all-purpose flour |
1/4 teaspoon cayenne pepper |
4 cups half-and-half |
1 cup low sodium chicken broth |
4 cups cheddar cheese, shredded |
2 cups sharp cheddar cheese, shredded |
Directions:
1. Cook Macaroni: Adjust oven rack to middle position and heat oven to 400 degrees.
2. Bring 4 quarts water to a boil in large Dutch oven over high heat.
3. Stir in 1 tablespoon salt and macaroni and cook until al dente, about 6 minutes.
4. Drain pasta and return to pot.
5. Pour diced tomatoes with their juices over pasta and stir to coat.
6. Cook over medium-high heat, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside.
7. Make Sauce: Meanwhile, melt butter in medium saucepan over medium heat until foaming.
8. Stir in flour and cayenne and cook until golden, about 1 minute.
9. Slowly whisk in half-and-half and broth until smooth.
10. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
11. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt.
12. Pour sauce over macaroni and stir to combine.
13. Bake Macaroni and Cheese: Scrape mixture into 13x9 inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes.
14. Let sit for 15 minutes before serving.
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