Description

From Cooks Country

Ingredients

1 lb uncooked macaroni noodles
28oz Can Diced tomato

Cheese Sauce Ingredients
6 Tbsp butter
1/2 cup all purpose flour
1/4 tsp cayenne pepper
4 Cups Half and Half
1 Cup Chicken Broth
4 Cups shredded mild cheddar cheese.
2 Cups sharp cheddar cheese.
1 tsp salt
1 tsp ground black pepper.

Directions

Put macaroni into a large pot of boiling water with a good amount (1 tbsp) salt. You want to use a lot of water when boiling pasta, about 4 quarts. You want to undercook the pasta just a little bit and it will finish cooking later. Just chewy (al dente). Then strain the macaroni.

Over medium low heat add the diced tomatoes to the pasta. The pasta will be able to absorb some of the juices since it was not fully cooked previously. It will take about 5 minutes, then set aside.

To make cheese sauce melt butter over medium heat, once melted add flour and cayenne and mix. Whisk in half and half and then chicken broth. Bring to a simmer and let cook for about 15 minutes. Take off the heat and add cheeses. You want to whisk in cheese off heat and just a hand full at a time until it melts. Then add salt and pepper.

Pour sauce over macaroni and tomato mixture and stir it together. Place into a baking dish (13x9) to cook for 15 to 20 minutes at 400 degrees, it should get a nice golden top.