Tomato Macaroni & Cheese

When I was growing up, this is the way my Mother made our homemade Macaroni & Cheese. I won't make it any other way. If fact, if there are no tomatoes in my Mac & Cheese, I'll pass. Imagine creamy, cheesy macaroni and then get a bite of a warm, juicy tomato.

1 lb. elbow macaroni 1 28 oz. can diced tomatoes* 6 Tbsp. unsalted butter 1/2 cup flour 1 tsp. dry mustard 4 cups milk 1 cup half & half 4 cups mild cheddar cheese, shredded (save 1/2 cup for topping) 2 cup sharp cheddar cheese, shredded Salt and Pepper to taste Buttered bread crumbs Cook macaroni according to package directions until still slightly firm, about 7 minutes. Drain and return to pot. Add entire can of tomatoes, including juice, and stir to combine; set aside. Preheat oven to 400 degrees F.

In a medium saucepan, melt butter over medium heat.  Add flour and stir to combine.  Cook for 2 minutes to cook the raw taste out of the flour.  Add mustard and salt and pepper. When mixture comes to a boil, remove from heat and add cheeses. Add cheese sauce to macaroni and tomatoes in the pot and stir well. Pour into a large baking dish.

At this point, I sneak a few tablespoons before it goes into the oven. For the buttered bread crumbs: Melt 3 Tbsp. of unsalted butter in a small saucepan.  Add one cup of coarsely grated bread crumbs (from stale bread).  Add 1/2 tsp. salt and 1/4 tsp. of black pepper.  Saute until golden. Top with breadcrumbs and reserved cheddar cheese. Bake for 20 minutes or until bubbly.

*Mom used a can of whole tomatoes, cut up without the juice.  If using, cut tomatoes over the macaroni to get some of the juice. Sharing with:  The Country Cook - Weekend Potluck