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Dishing Up Macaroni & Cheese with Tomatoes

Macaroni & Cheese With Tomatoes

This delicious casserole spells comfort, plain and simple.

  • Total Time: 45 minutes
  • Yield: Serves 4 to 5 1x

Ingredients

Scale
  • ½ pound of dry macaroni (8 ounces)
  • 1 (14 ½) ounce tin of chopped plum tomatoes in tomato juice, undrained
  • 3 TBS butter
  • 4 TBS all-purpose flour
  • 1/8 tsp cayenne pepper
  • 1 ½ cups of semi skimmed milk
  • ½ cup of single cream or half and half
  • ½ cup chicken broth
  • 2 cups of grated mild cheddar cheese
  • 1 cup of grated sharp cheddar cheese
  • Salt and black pepper to taste
  • A knob of butter (about ½ TBS)
  • And handful of crushed cracker crumbs

Instructions

    1. Bring a large pot of lightly salted water to the boil. Cook the macaroni in it according to package directions, just until al dente, usually about 6 minutes. Drain well and return to the saucepan.
    2. Stir in the tin of tomatoes, stirring everything together to coat. Heat gently over low heat until most of the liquid has been absorbed. Set aside.
    3. Melt the 3 TBS of butter in another saucepan. Whisk in the flour until smooth.
    4. Add the cayenne pepper. Cook and stir for about a minute.
    5. Stir together the milk, cream and chicken broth. Whisk this mixture slowly into the flour/butter mixture, whisking constantly.
    6. Cook over medium heat until the mixture boils and thickens, stirring constantly. Cook for a few more minutes, then remove from the heat.
    7. Stir in the cheeses to melt. Season to taste with salt and pepper. Pour this sauce over the macaroni and tomato mixture and combine both together.
    8. Butter a 9 inch square baking dish. Preheat the oven to 400*F. Pour the macaroni mixture into the buttered baking dish, smoothing over the top.
    9. Melt the knob of butter and add the cracker crumbs. Sprinkle over top of the macaroni. Place the baking dish on top of a baking tray.
    10. Bake in the preheated oven for 20 to 25 minutes, until bubbling and golden brown. Let sit for 10 to 15 minutes before serving.

Notes

You can make this ahead if you wish. Cover and refrigerate for up to 2 days. When ready to bake, cover the top with aluminium foil and bake for 30 minutes, uncover and bake for a further 15 minutes.

  • Author: Marie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Lunch

Nutrition

  • Calories: 450