Macaroni and Cheese with Tomatoes
This Macaroni and Cheese with Tomatoes is a cozy and rosy, tomato-kissed mac and cheese that feels like a warm hug in a bowl!
Servings: 8 -10 people
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon plus 1 teaspoon Kosher salt, divided
- 1 (28-ounce) can petite dice tomatoes
- 6 tablespoons (3 ounces) unsalted butter
- ½ cup unbleached all-purpose flour
- ½ teaspoon cayenne pepper
- 4 cups half-and-half
- 1 cup chicken stock Homemade or store-bought
- ½ teaspoon freshly ground black pepper
- 4 cups (about 16-ounces) grated sharp Cheddar cheese
- 2 cups (about 8 ounces) grated Gruyère cheese
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
For the Macaroni
- Adjust oven rack to middle position and preheat the oven to 400℉. Bring 4 quarts of water to a boil over high heat and add 1 tablespoon of the salt. Stir in macaroni and cook just until al dente, about 6-8 minutes. (While the pasta is cooking, place a 9 x 13-inch baking dish on a quarter sheet pan. This allows for easy placement and removal of the dish.) Drain the pasta and return it to the pot. Pour the diced tomatoes with their juices over the macaroni and stir to combine. Cook over medium-high heat, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside
For the Sauce
- Melt the butter in a 10-inch saucepan over medium heat. Whisk in the flour, cayenne, and cook until golden blonde, about 1 minute. Slowly pour in the half-and-half and chicken stock. Bring the mixture to a boil, reduce the heat to medium, and simmer until slightly thickened, about 15 minutes. Off heat, whisk in the cheeses, the remaining teaspoon of salt, and black pepper. Pour the sauce over the macaroni mixture and stir to combine.
To Bake
- Scrape the mixture into the baking dish set on the sheet pan and bake until the top starts to brown, about 15-10 minutes. Remove from the oven and let rest for 10-15 minutes before serving; otherwise, it will be soupy. Sprinkle with the parsley. Enjoy!
Notes
*Make Ahead- this dish can be made in advance through Step 2 in the recipe card. Allow it to cool and place a sheet of plastic wrap directly on the surface, cover with a sheet of foil, and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap, cover with foil, and bake for 30 minutes. Then remove the foil and bake for another 15 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Once completely cooled, leftovers can be wrapped tightly in plastic wrap and foil and frozen for up to 3 months. Thaw in the refrigerator for up to 24 hours and reheat in a 350°F oven for about 25 minutes or until warmed through.
Nutrition
Calories: 689kcal | Carbohydrates: 51g | Protein: 27g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 1343mg | Potassium: 551mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1446IU | Vitamin C: 8mg | Calcium: 624mg | Iron: 2mg
