Just
in case I didn’t have enough Mac and Cheese recipes on this blog already (3), I
thought I would add another!
This
Tomato Mac and Cheese is perfection!
It
is super creamy and has a ton of tomato flavour.
Mac
and Cheese is my life!
What
you need,
1
tbsp. plus 1 tsp. salt
1
pound elbow macaroni
1
(28oz) can diced tomatoes
6
tbsp. butter
½
cup all-purpose flour
¼
tsp. cayenne pepper
4
cups half and half
1
cup low sodium chicken broth
6
cups sharp cheddar cheese, grated
1
tsp. pepper
Heat
the oven to 400 degrees and adjust the oven rack to the middle position.
Bring
a large pot of water to the boil, stir in 1 tablespoon of salt and the
macaroni. Cook for about 6-7 minutes, just until al dente. You want it a little
undercooked. Drain the pasta and return
to the pot. Pour the can of diced tomatoes with their juices over the pasta and
stir to coat. Cook over medium-high heat, stirring occasionally until most of
the liquid is absorbed, about 5 minutes.
Set aside.
Melt
the butter in a medium saucepan over medium heat until foaming. Stir in the flour and cayenne and cook until
golden brown, about 1 minute. Slowly whisk in the half and half and broth until
smooth. Bring mixture to a boil; reduce heat to medium and simmer, stirring occasionally,
until the mixture is slightly thickened, about 10 minutes.
Off
heat, whisk in the cheese, 1 teaspoon of salt and the pepper. Stir until
smooth. Pour the sauce over the macaroni and stir to combine.
Pour
the pasta into a 9x13 inch baking dish set on a rimmed baking sheet. Bake until the top begins to brown and the
mixture is bubbling, 15-20 minutes.
Let
it sit for 10-15 minutes before serving.
You
guys won’t believe how amazing this is!
It
makes a ton, so invite some friends over.
Enjoy!
Jen
Recipe
from America’s Test Kitchen
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