Macaroni and Cheese With Tomato
photo by Outta Here
- Ready In:
- 4 cups rotelle pasta (about 12 oz.)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 3⁄4 cups milk
- 1 cup chicken broth
- 1⁄2 cup drained canned Italian plum tomato, diced
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 1⁄2 cups shredded sharp cheddar cheese (about 6 oz.)
- 1 cup shredded gruyere cheese (about 4 oz.)
- 1⁄2 cup grated parmesan cheese (about 1 oz.)
- 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.
Questions & Replies
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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 :) )
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.
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!!