Tomato Mac and Cheese
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.)
2 Tbspminced onion
2 cuncooked elbow macaroni
1 tspall-purpose flour
3/4 tspsalt, for seasoning
2 cmilk (i use 2%)
3 cshredded cheddar, divided
2ripe peeled tomatoes, cut into 1/2-inch thick slices
1/4 tspground nutmeg
·salt & freshly ground black pepper to taste
How to Make Tomato Mac and Cheese
- Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
- Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
- Melt 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.
- Bake 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)