Amanda Hesser's Macaroni and Cheese

From the NYT's food columnist.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350, and butter a casserole dish.
  • In a saucepan, heat the two tablespoons butter until foamy. Sprinkle in the flour and whisk until it turns golden, then slowly pour in the milk, continuing to whisk.
  • Bring to a simmer over medium heat and let it thicken.
  • Stir in the cheese and remove from the heat (it should be a loose sauce). Fold in the macaroni, then add tomatoes by squeezing them between your fingers. The mixture should be loose like a thin batter; if it's gluey or thick, add a little milk or drained tomato juice.
  • Pour into the casserole dish and spread breadcrumbs over the surface. Top with 1/4 cup cheese and ground pepper. Bake until browned on the top and bubbling, about 25 minutes.
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"From the NYT's food columnist."
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  1. laurayelp
    From the NYT's food columnist.
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