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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Macaroni and Cheese with Tomatoes Recipe

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This recipe for Macaroni and Cheese with Tomatoes is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb elbow macaroni
1 28oz can petite diced tomatoes
6 Tbsp unsalted butter
1/2 cup all purpose flour
1/4 tsp cayenne pepper
4 cups half and half
1 cup chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese
Directions:
Directions:
Preheat oven to 400º.

Cook macaroni in 4 quarts salted water. Drain.
Return macaroni to pot and add diced tomatoes with their juices. Cook over medium high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Remove from heat.

Melt butter in medium saucepan over medium heat. Add flour and cayenne and cook, stirring, for about 2 minutes.

Slowly whisk in half and half and broth until smooth. Cook, stirring frequently over medium high heat until thickened and beginning to boil.

Whisk is cheeses and salt and pepper to taste.

Pour sauce over macaroni and stir to combine.

Transfer mixture to a 9 x 13 baking dish and bake until top is browned, about 20 minutes.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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