Mac and Cheese with Tomato

By sleestack86

Ingredients

• 1 pound macaroni or any other tube shaped pasta of your choice
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup finely onion
• 1 tablespoon all purpose flour
• 1-1/2 cups whole milk
• 1-1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Muenster cheese
• 1/4 cup freshly grated Parmesan cheese
• A few turns freshly ground black pepper
• 1 cup shredded provolone cheese
• 1/2 cup unseasoned breadcrumbs

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees F. and butter a 9-inch square baking dish. Cook macaroni or other pasta in a large pot of boiling salted water according to package directions. When cooked al dente, pour into a colander.

While macaroni is cooking, heat butter and oil in a large, deep saucepan over medium heat. When butter is melted, add onions and cook, stirring, 3 to 5 minutes or until soft.

Sprinkle flour over onion and cook, stirring, for an additional minute. Stir in milk and reduce heat to low. Cook, stirring, until milk is heated through – but not boiling.

Add cheddar, Muenster and Parmesan cheeses one at a time, stirring well after each addition, until cheeses have melted. Season with black pepper.

Turn off heat and add cooked pasta to cheese sauce, stir well. Transfer to prepared baking dish and sprinkle with provolone cheese and breadcrumbs.

Bake for 20 to 25 minutes or until top is golden and crisp. Remove from oven and let sit for 10 minutes before serving. Macaroni and cheese can be covered and refrigerated for up to 3 days.