Tomato Mac and Cheese Recipe

Name: Tomato Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; 1 (28 ounce) can diced tomatoes, petite; 6 tablespoons unsalted butter; ½ cup all-purpose flour; ¼ teaspoon cayenne pepper; 4 cups half-and-half; 1 cup chicken broth; 4 cups mild cheddar cheese, shredded; 2 cups sharp cheddar cheese, shredded; salt and pepper

Servings: persons

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

1
Heat oven to 400 degrees.
2
Bring 4 quarts of water and 1 tablespoons salt to boil.
3
When water boils, stir in macaroni and cook until just al dente, about 6 minutes.
4
Drain and return pasta 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 liquid is absorbed, about 5 minutes.
7
Set aside.
8
Melt butter in sauce pan 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 a boil, reduce heat to low, and simmer, stirring occasionally, until mixture is slightly thickened, about 10-15 minutes.
12
Off heat, whisk in cheeses, 1tsp salt, and 1 tsp pepper (or to taste) until cheeses melt.
13
Pour sauce over macaroni and stir to combine.
14
Scrape mixture into 13x9 dish and bake until top begins to brown, 15-20 minutes.
15
Let sit for 10-15 minutes before serving.
16
Enjoy!

990

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 10 ingredients. The key ingredients include: 1 lb elbow macaroni, 1 (28 ounce) can diced tomatoes, petite, 6 tablespoons unsalted butter, ½ cup all-purpose flour, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Mac and Cheese

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