Macaroni and Cheese With Tomatoes Recipe

Name: Macaroni and Cheese With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; pepper; 1 lb elbow macaroni; 28 ounces diced tomatoes, petite; 6 tablespoons unsalted butter; ½ cup all-purpose flour; ¼ teaspoon cayenne pepper; 4 cups half-and-half; 1 cup low sodium chicken broth; 4 cups cheddar cheese, shredded; 2 cups sharp cheddar cheese, shredded

Servings: persons

salt
pepper
1 lb elbow macaroni
28 ounces diced tomatoes, petite
6 tablespoons unsalted butter
½ cup all-purpose flour
¼ teaspoon cayenne pepper
4 cups half-and-half
1 cup low sodium chicken broth
4 cups cheddar cheese, shredded
2 cups sharp cheddar cheese, shredded

1
Cook Macaroni: Adjust oven rack to middle position and heat oven to 400 degrees.
2
Bring 4 quarts water to a boil in large Dutch oven over high heat.
3
Stir in 1 tablespoon salt and macaroni and cook until al dente, about 6 minutes.
4
Drain pasta and return to pot.
5
Pour diced tomatoes with their juices over pasta and stir to coat.
6
Cook over medium-high heat, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.
7
Set aside.
8
Make Sauce: Meanwhile, melt butter in medium saucepan over medium heat until foaming.
9
Stir in flour and cayenne and cook until golden, about 1 minute.
10
Slowly whisk in half-and-half and broth until smooth.
11
Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
12
Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt.
13
Pour sauce over macaroni and stir to combine.
14
Bake Macaroni and Cheese: Scrape mixture into 13x9 inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes.
15
Let sit for 15 minutes before serving.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: salt, pepper, 1 lb elbow macaroni, 28 ounces diced tomatoes, petite, and more.

Yes, Macaroni and Cheese With Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni and Cheese With Tomatoes

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