tomato mac and cheese
(1 rating)
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My husband is not a Mac & Cheese fellow, but he raved over this one! Make sure tomatoes are thickly cut so they will not 'dry out' during bake time. I substitute dry mustard with 1 tsp. prepared mustard or omit all together. AND DO NOT FORGET to salt your macaroni water as it is cooking. (IF you are watching your sodium, omit this step or use substitute.)
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
45 Min
Ingredients For tomato mac and cheese
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4 Tbspbutter
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2 Tbspminced onion
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2 cuncooked elbow macaroni
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1 tspall-purpose flour
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3/4 tspsalt, for seasoning
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1/4 Tbsppaprika
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2 cmilk (i use 2%)
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3 cshredded cheddar, divided
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2ripe peeled tomatoes, cut into 1/2-inch thick slices
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1/4 tspground nutmeg
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salt & freshly ground black pepper to taste
How To Make tomato mac and cheese
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1Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
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2Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
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3Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. COMPLETELY cover the macaroni with tomato slices and season, to taste, with salt and pepper.
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4Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot. (Makes Great leftovers, just reheat in microwave)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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