MACARONI AND CHEESE AND TOMATOES

By LindaW1955

Ingredients

• 1 cup shredded white cheddar
• 2 cups shredded mild yellow cheddar
• 1/2 lb macaroni - undercook
• 1 cup half and half
• 3 TBS flour
• 1-14 oz can diced tomatoes
• 3 TBS butter
• 1/8 tsp cayenne
• 1/2 -1 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp pepper

Details

Servings 8

Preparation

Step 1

1. In a large pot, return cooked macaroni and pour in diced tomatoes and their juice - cook over medium-low heat for 5" or until moisture is gone. Set aside.
2. In saucecpan melt butter, stir in flour, cayenne until roux forms. Whisk in half and half and chicken broth. Bring to simmer, cook about 15" to thicken sauce.
3. Remove from heat, stir in cheeses until melted. Season with salt and pepper. Pour on top of mac and tomatoes. Stir, pour into greased baking dish.
4. Bake at 400 for 15-20". Cool 10-15" before serving.