Macaroni and Cheese With Tomato

"From "The Choice is Cheddar", Good Food Magazine, October 1986."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Outta Here photo by Outta Here
photo by diner524 photo by diner524
photo by Redsie photo by Redsie
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat oven to 400 degrees.
  • Heat large pot of salted water to boiling. Add pasta and cook until tender but still very firm. Drain thoroughly and transfer to mixing bowl.
  • Meanwhile, melt butter in heavy medium saucepan over medium-low heat. Add flour and stir until smooth. Reduce heat to low and cook, stirring constantly, 3 minutes. Gradually whisk in milk and broth. Heat, stirring constantly, until simmering. Stir in tomatoes, salt, and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Remove from heat.
  • Add 1 cup Cheddar, the Gruyere, and Parmesan to sauce and stir to combine. Pour sauce over pasta and toss to combine. Transfer 2-1/2 quart casserole.
  • Bake 15 minutes. Stir carefully but thoroughly, then sprinkle with remaining Cheddar. Bake until bubbling hot and cheese is golden brown, about 15 minutes longer. Let stand 2-3 minutes before serving.

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Reviews

  1. Redsie
    This is mighty good mac & cheese!! Used some Rotel tomatoes to give it a nice kick - and loved the cheesy sauce!! Nice mix of cheese. Added much more ground pepper - perfect comfort food! Thanks Jackie! :)
     
  2. Outta Here
    Pure comfort food. I made as written and it was great, but I will double the amount of tomatoes next time, as it didn't seem to have enough for us. I have used Jack cheese with cheddar, but never Gruyere and I really liked the added zing it gave it. I also used an extra sharp cheddar. (To diner524-it sounds like you got a smoked Gruyere. Find a non-smoked one and try it again. It is worth it :) )
     
  3. diner524
    I am not rating this, as I feel the cheese I got from the Deli wasn't the most appropriate type of gruyere cheese, as it tasted so much of a smoky flavor. Having never had gruyere cheese not sure if that is how it is supposed to taste. I made half of the pasta and sauce. I picked this recipe as I am used to making macaroni and then adding a can of diced tomatoes, cheddar cheese and salt and pepper, and thought this sounded even better than might quick version. I would definitely make this again but omit the gruyere cheese. Thanks for sharing this recipe. Made for 123 Tag.
     
  4. Caroline Cooks
    Delicious and freezes well. Use tomatoes from the garden for a really fresh taste. Thanks for posting!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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