- 1 (16 ounce) package elbow macaroni
- 1 (28 ounce) can petite diced tomatoes
- 6 tablespoons butter
- 1/4 cup flour
- 1 quart half-and-half
- 2 cups chicken broth
- 4 cups shredded mild Cheddar cheese
- 2 cups shredded sharp white Cheddar cheese
- fresh ground black pepper to taste
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
- Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
- Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
- Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.
05/23/2018
recipepes.com
Baked Tomato Mac n Cheese Casserole, recipe
PT15M
PT1H
5
455 calories
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