55 minutes
Combine the comforting warmth of classic macaroni and cheese with the bright, tangy notes of ripe tomatoes for a delicious twist on a familiar favorite.
to taste
to taste
Elbow Macaroni, cooked
0 lb
Petite Diced Tomatoes, with juices
0 oz
Unsalted Butter, melted
tablespoons
cups
teaspoons
cups
Low-Sodium Chicken Broth
cups
Shredded Mild Cheddar Cheese, shredded
cups
Shredded Sharp Cheddar Cheese, shredded
cups
1. Prep Pasta and Tomatoes
Preheat oven to 400 degrees Fahrenheit. Boil macaroni until just shy of al dente, about 6 minutes. Drain and return to the pot. Add diced tomatoes with juices, cook until most liquid is absorbed, about 5 minutes.
2. Create the Cheese Sauce
Melt butter over medium heat. Stir in flour and cayenne pepper, cook for 1 minute. Gradually whisk in half-and-half and chicken broth until smooth. Simmer until slightly thickened, about 15 minutes. Remove from heat, whisk in both cheddar cheeses, salt, and pepper until melted. Pour over macaroni, stir to combine.
3. Bake to Perfection
Transfer macaroni and cheese mixture to a baking dish. Bake until golden brown, 15 to 20 minutes. Let rest for 10 to 15 minutes before serving.
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