Macaroni and Cheese with Tomatoes

Last week got away from me and I didn't have time to update the blog with the latest recipes. I'll try to be better because I'm sure you're all starving without ideas of what to eat.

This particular recipe was easy, and pretty tasty.  I liked the tomatoes in with the macaroni and cheese. It'd be a great way to get your kids to eat some veggie's with the tomatoes hidden in the mac n cheese.

I used Fire Roasted diced tomatoes because that's what I had on hand. I liked the flavor the fire roasted added to this dish.

Macaroni and Cheese with Tomatoes
Serves 8

• 1 lb Elbow macaroni
• 1 can Petite diced tomatoes (28 oz)
• 6 T Unsalted butter
• 1/2 cup flour
• 1/4 tsp Cayenne
• 4 cups Half and Half
• 1 cup Low sodium chicken broth
• 4 cups Shredded mild cheddar cheese
• 2 cups Shredded sharp cheddar cheese

Preheat oven to 400F.  Cook macaroni to just before done; about 6 minutes. Drain pasta.

Pour diced tomatoes with their juices over pasta and stir to coat.  Cook over medium-high heat, stirring occasionally until most the liquid is absorbed; about 5 minutes. Set aside.

Melt butter in medium saucepan over medium heat until foaming.  Stir in flour and cayenne and cook until golden, about 1 minutes. Slowly whisk in half and half and broth until smooth.  Bring to boil, reduce heat to medium and simmer stirring occasionally until mixture thickens, about 15 minutes.

Off heat, whisk in cheese, 1 tsp salt and 1 tsp pepper until cheeses melt.  (Note: if you add them a little bit at a time you don't get the gritty texture you sometimes get with homemade mac n cheese ). Pour sauce over macaroni and stir to combine.

Scrape mixture into a 13X9 baking dish. Bake until top begins to brown, about 15 minutes. Let stand 10-15 minutes before serving.