Creamy Tomato Macaroni and Cheese

By charlotteh371

Ingredients

• 6 tbsp. unsalted butter
• 1 lb elbow twists or corkscrew pasta
• 1/2 cup all purpose flour
• 5 cups milk
• 4 large garlic cloves, minced
• coarse salt and freshly ground pepper
• 12 oz cheddar cheese shredded (3 cups)
• 12 oz Monterey jack cheese, shredded (3 cups)
• 2 tsp dried thyme
• 2 1/2 cups diced fresh tomatoes
• 3/4 cup plain breadcrumbs (optional)

Preparation

Step 1

preheat the oven to 350. butter a 9x13 inch oven proof dish. cook pasta in a large pot of boiling salted water until just al dente, about 8 mins. drain; run pasta under cold water for 1 mins. drain well. in a wide pot, melt the butter over medium heat. whisk in the flour, cook 1 mins, whisking. whisk in the milk and garlic, cook over medium-low heat, whisking occasionally, until mixture thickens, about 10mins. season with salt and pepper. add cheeses, thyme and tomatoes; stir until cheese has melted. stir in reserved pasta. transfer to buttered dish. sprinkle with breadcrumbs; bake until top is golden brown, 20 to 30 mins.