Cooks Creamy Tomato Mac and Cheese
Ready In: 35 mins
Serves: 4
Ingredients
- 2 cups uncooked elbow macaroni
- good amount of salt for water
- 1 (14 ounce) can petite 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
Directions
- 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.
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