Prep 20 mins
Cook 30 mins
This is one of our favorite Mac & Cheese dishes. The tomatoes and onions just give it that added nice flavor. Easy to prepare.
- 3 cups elbow macaroni
- 8 tablespoons butter, divided
- 1⁄4 cup all-purpose flour
- 2 cups whole milk, homogenized
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon Tabasco sauce or 1⁄2 teaspoon red hot sauce
- 2 1⁄2 cups grated sharp cheddar cheese, divided
- 1 tablespoon butter, for rubbing inside of casserole dish
- 1⁄2 cup grated swiss cheese
- 1⁄2 cup grated parmigiano-reggiano cheese or 1⁄2 cup padano cheese
- 28 fluid ounces Italian plum tomatoes, crushed (divided)
- 1⁄2 cup finely chopped onion
- Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt 4 tablespoons of butter.
- Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
- Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
- Add salt, pepper and Tabasco or Red Hot Sauce.
- Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
- Butter a 9" x 9" ovenproof casserole dish.
- In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
- Transfer macaroni to the prepared casserole dish.
- Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
- Add remaining 4 tablespoons of butter in dollops on top.
- Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
- Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.
Uncle Bill, this mac and cheese is so rich and creamy, and oh so very flavorful! When I discovered this dish served with tomatoes, I knew I would just have to try it! My mother always served our macaroni and cheese with tomatoes and it has been years since I have eaten it this way. I enjoyed it so much! The amount of cheese is just right and the flavors blend to perfection! I used a thinly sliced green onion to top the tomatoes. Excellent recipe, Uncle Bill! Thank you so much for sharing it with us!
Well, as Bev said, rich and creamy. With the addition of tomatos, it gives it a different than usual taste, didn't have any tabasco sauce around, so I just left it out, I added a bit more swiss cheese, as I only had about 1/4c. left after grating the 1/2c It turned out sooooooooo yummy! I will definatly make this again. Thank you William for a wonderful Mac and cheese recipe.
This is very, very yumpy. We called Mac and Cheese "Swill" when we were growing up, and belive you me, this is very, very good "Swill!" I didn't have any swiss cheese, so I used more Cheddar and Parmesan than it called for. I used a can of diced tomatoes, but drained it well first. Thanks for the great recipe, I really enjoyed it!!!