Prep 5 mins
Cook 30 mins
This is a Cooks Country recipe with modifications.
Make and share this Cooks Creamy Tomato Mac and Cheese recipe from Food.com.
- 2 cups uncooked elbow macaroni
- good amount of salt for water
- 1 (14 ounce) canpetite diced tomatoes, any flavor
- 3 tablespoons butter
- 1⁄4 cup flour
- 1⁄4 teaspoon cayenne pepper
- 1 cup milk (1%)
- 1 cup half-and-half (5%)
- 1⁄2 cup low sodium chicken broth
- 3 cups sharp cheddar cheese
- Preheat oven to 400.
- Bring a large pot of water to a boil.
- Add salt.
- Add macaroni and cook for 10 minutes.
- Drain pasta and return to pot.
- Add the tomatoes with their juice and cook, on medium heat, until all the moisture has evaporated.
- About 5 minutes, stiring occasionally.
- Meanwhile, in another saucepan, melt the butter over medium heat.
- Add flour/cayenne and cook 4 minutes.
- Add heated liquids and whisk.
- Continue whisking until sauce thickens.
- Add cheese and stir until melted.
- Combine sauce with pasta mixture and turn into a 9x13, greased, casserole dish.
- Bake 20 minutes.
- Remove and let stand 10-15 minutes.
Made this for last night's dinner, but hubby and I agreed this dish seemed to be missing something. Even though I added the cayenne pepper, I still added a few dashes of Tabasco Green Pepper Sauce to my serving on my plate, while my husband added regular Tabasco to his. We felt the Tabasco gave this dish a nice kick! I subbed 3 cups of Rotini pasta for the 2 cups of elbow macaroni, plus I subbed stewed tomatoes for the diced tomatoes, and I used 2% milk instead of the 1%. After I added the flour to the butter, I only needed to cook that for about 1 minute, then I gradually stiired in the milk and half-and-half, and cooked that for about 4 minutes to thicken up the sauce, to make it creamy, and for the lumps of flour to disapear. I then turned off the heat, and added the 3 cups of shredded cheese; stirring continuously til the cheese melted. In another saucepan, I heated the broth and stewed tomatoes along with the already cooked pasta for just a few minutes, then added that to the cheesy-creamy sauce in a 2-1/2 quart casserole baking dish, and baked the mac 'n' cheese for 22 minutes. This was a nice twist on mac 'n' cheese. Enjoyed the tomatoes in this dish, and enjoyed the aroma of the cheese after I took it out of the oven. It tasted ever so good when I reheated it in the microwave. Lori, I'm looking forward to making this again. Thanx for the recipe!!
This was a nice,creamy,better than plain mac-n-cheese dish!I loved that it was made by starting with a bechamel sauce- made it oh, so creamy.I will take another reviewers advice and use Rotel tomatoes as I was scared to use "too much" cayenne.made for Spring PAC,2011.
What a cozy meal! I've never had mac and cheese with tomatoes before and I definitely didn't hate it :) Make sure to use sharp cheddar cheese as the flavor would have been lacking without it. After all, this dish is all about the cheese! The cayenne adds a nice little kick at the end that you barely notice the spiciness of but makes a difference and adds complexity. Totally recommend! Made for Holiday Tag.