Mac & Cheese with Tomato

By jakbdiva

This is totally comfort food for me as my Mother used to make it when I was a child.

Ingredients

• 1 1/2 C macaroni
• 3 Tbsp butter
• 3 Tbsp all purpose flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 14- ounce can stewed tomatoes with juice chopped
• 2 cups shredded cheddar cheese (or I use Velvetta)
• 3/4 C Panko bread crumbs (optional)

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 350.

Bring a large pot of water to a boil.

Add the pasta and cook 2 minutes less than the package directs. Drain and set aside.

In a large oven-safe skillet (if you don't have a skillet that goes in the oven you can transfer your mac and cheese to a baking dish in a bit), melt the butter and add the flour.

Stir until the flour cooks and the raw flour flavor is gone--about a minute or so.

Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine.

Bring to a simmer and cook until the sauce thickens--another 5 to 6 minutes.

Add the cheese and stir until it melts.
Add the pasta and stir.

If transferring to a baking dish, spray the dish with non-stick spray. If not, transfer your skillet to the oven and top with the bread crumbs if you are using them.

Bake until golden and bubbly--about 35-40 minutes. Serve warm