Tomato Macaroni & Cheese

By á-41473

Ingredients

• 1 lb. elbow macaroni
• 1 28 oz. can diced tomatoes*
• 6 Tbsp. unsalted butter
• 1/2 cup flour
• 1 tsp. dry mustard
• 4 cups milk
• 1 cup half & half
• 4 cups mild cheddar cheese, shredded (save 1/2 cup for topping)
• 2 cup sharp cheddar cheese, shredded
• Salt and Pepper to taste
• Buttered bread crumbs

Details

Adapted from freerecipenetwork.com

Preparation

Step 1

Cook macaroni according to package directions until still slightly firm, about 7 minutes.

Drain and return to pot.

Add entire can of tomatoes, including juice, and stir to combine; set aside.

Preheat oven to 400 degrees F.

In a medium saucepan, melt butter over medium heat. Add flour and stir to combine. Cook for 2 minutes to cook the raw taste out of the flour. Add mustard and salt and pepper.

When mixture comes to a boil, remove from heat and add cheeses.

Add cheese sauce to macaroni and tomatoes in the pot and stir well.

Pour into a large baking dish.

For the buttered bread crumbs:

Melt 3 Tbsp. of unsalted butter in a small saucepan. Add one cup of coarsely grated bread crumbs (from stale bread). Add 1/2 tsp. salt and 1/4 tsp. of black pepper. Saute until golden.

Top with breadcrumbs and reserved cheddar cheese.

Bake for 20 minutes or until bubbly.