- 12
- 45 mins
Ingredients
- 1 # elbow macaroni- cooked al dente or undercooked
- 28 oz can diced tomatoes w/ juices
- 6 TBS butter
- 1/2 cup all-purpose flour
- 1/4 tsp cayenne
- 4 cups half and half
- 1 cup chicken broth
- 4 cup shredded mild cheddar
- 2 cups sharp cheddar
- 1 tsp salt
- 1 tsp black pepper
Preparation
Step 1
1. Cook macaroni in salted water until al dente. Drain and return to Dutch oven over medium low heat
2. Add tomatoes and juice to macaroni and stir to combine. Heat for 5" until moisture is gone. Remove from heat, keep warm.
3. In a large saucepan melt butter, stir in flour and cayenne. Mix in half-half and chicken broth, bring to simmer and cook for 15".
4. Remove from heat, add cheese one handful at a time and whisk after each addition. Add salt and pepper and mix to combine. Pour this mixture over macaroni mixture and stir to combine.
5. Grease 13x9" pan. Oven at 400 degrees. Pour macaroni mixture into greased pan, place in oven and bake for 15-20" or until top is lightly browned. Remove from oven and let rest 10-15" before serving.