EPIC Homemade Mac and Cheese with Tomatoes recipe to share
Got this one from a good friend that came over for a BBQ this past Sat. One of the best Mac and Cheese recipes I've had yet. Soooooooo good. I took a pic too to share with you to get the drooling started...
Salt and Pepper
1 lb elbow macaroni 1 (28 oz) can petite diced tomatoes
6 Tbsp unsalted butter
½ cup all purpose flour
¼ tsp cayenne pepper
4 cups half-and-half
1 cup chicken broth (you can also use ham broth)
4 cups shredded mild cheddar cheese
4 cups shredded sharp cheddar cheese
1) Cook macaroni
Bring 4 quarts water to boil in large Dutch oven. Stir in 1 Tbsp salt and macaroni and cook until al dente, (6 min). Drain pasta and return to pot. Pour tomatoes with juice over pasta. Cook over medium-high heat, stirring occasionally, until liquid is absorbed ( 5 min)
2) Make sauce
Melt butter in med saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer until mixture is thickened (15 min). Off heat, stir in cheeses, 1 tsp salt, and 1 tsp pepper until cheese melts. Pour sauce over macaroni and stir to combine.
Scrape into 9x13 inch casserole. Set in rimmed cookie sheet. Bake until top begins to brown, 15-20 min. Let sit for 10 min before serving