"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cheese Tomato Mac Recipe

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This recipe for Cheese Tomato Mac, by , is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa McCoy-Cruz
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 T. unsalted butter, plus more for the dish, 1 lb. elbow twists, 1/2 c. all purpose flour, 5 c. milk, 4 large minced garlic cloves, coarse salt, ground pepper, 12 oz. cheddar cheese, 12 oz. Monterey Jack cheese, 2 tsp. dried thyme, 2 1/2 c. diced fresh tomatoes, 3/4 c. plain bread crumbs

Directions:
Directions:
Preheat oven to 350. Butter 9x13 dish. Cook pasta 8 minutes. Drain and run under cool water 1 minute, drain. In wide pot, melt butter over medium heat. Whisk in flour, cook 1 minute, whisking. Whisk in milk and garlic, cook over med-low heat, whisk occasionally until thickened, about 10 minutes. Season with salt and pepper to taste. Add cheeses, thyme and tomatoes. Stir until cheese melts. Stir in pasta. Transfer to dish. Sprinkle with bread crumbs and bake 20-30 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Did you know that no NFL team which plays its home games in a domed stadium has ever won a superbowl?

 

 

 

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