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Regular Contributor
lavendersage
Posts: 196
Registered: ‎03-09-2010

Tomato Mac and Cheese

‎12-12-2011 10:50 AM

This makes a lot! It was very good but my family prefers no tomatoes in their mac and cheese. I think it was a nice change for us. I shared some with my neighbor and my mom. I gave my neighbor a big bowl of it and he said that he ate it all at one meal! lol

/></div> </div> <p><br/> <strong>Tomato Mac and Cheese</strong></p> <p><br/> <strong>~From Cooks Country</strong></p> <p><br/> <em>To pack in bright tomato flavor in our Macaroni and Cheese with Tomatoes, and to find the perfect balance of rich red color and bright tomato flavor, Cook's Country testers preferred canned petite diced tomatoes. But for even stronger tomato flavor, undercooking the pasta and adding the tomatoes with their juices to the drained macaroni allowed the macaroni to soak up more of the tomato flavor. Returning the pasta to the heat afterward allowed the noodles to absorb some of the tomato juice. Finally, to avoid a curdled sauce, add fat in the form of half-and-half (cut with some chicken broth) and a mix of sharp and mild cheddar cheese.</em><br/> <em>Let the finished dish rest for 10 to 15 minutes before you serve it; otherwise it will be soupy. Barilla is our favorite brand of elbow macaroni.</em></p> <div id=
/></div> </div> <p><br/> <br/> <br/> Salt and pepper<br/> 1 pound elbow macaroni<br/> 1 (28-ounce) can petite diced tomatoes<br/> 6 tablespoons unsalted butter<br/> 1/2 cup all-purpose flour<br/> 1/4 teaspoon cayenne pepper<br/> 4 cups half-and-half (I used 3 cups plus 1 cup milk)<br/> 1 cup low-sodium chicken broth<br/> 4 cups shredded mild cheddar cheese<br/> 2 cups shredded sharp cheddar cheese<br/> <br/> <br/> <br/> 1. COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. 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.<br/> 2. MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.<br/> 3. BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.</p> <div id=/></div> <div class=
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