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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A great variation on an American Favorite! It caught my eye immediately when I saw it in the April/May 2010 edition of Cook's Country Magazine. I have taken it to a couple of potlucks and it always gets great reviews. Yum..... : ) Ingredients:
1 lb elbow macaroni |
1 (28 ounce) can 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 chicken broth |
4 cups mild cheddar cheese, shredded |
2 cups sharp cheddar cheese, shredded |
salt and pepper |
Directions:
1. Heat oven to 400 degrees.
2. Bring 4 quarts of water and 1 tablespoons salt to boil.
3. When water boils, stir in macaroni and cook until just al dente, about 6 minutes. Drain and return pasta to pot.
4. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
5. Melt butter in sauce pan over medium heat until foaming.
6. Stir in flour and cayenne and cook until golden, about 1 minute.
7. Slowly whisk in half-and-half and broth until smooth.
8. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until mixture is slightly thickened, about 10-15 minutes.
9. Off heat, whisk in cheeses, 1tsp salt, and 1 tsp pepper (or to taste) until cheeses melt.
10. Pour sauce over macaroni and stir to combine.
11. Scrape mixture into 13x9 dish and bake until top begins to brown, 15-20 minutes.
12. Let sit for 10-15 minutes before serving.
13. Enjoy!
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