Macaroni and Cheese with Tomatoes
WHY THIS RECIPE WORKS To pack our mac and cheese with bright tomato flavor, we discovered that undercooking the pasta and adding petite canned diced tomatoes with their juices to the drained macaroni allowed the macaroni to soak up more of the tomato flavor. Returning the pasta to the heat afterward allowed the noodles to absorb some of the tomato juice. Finally, to avoid a curdled sauce, we added fat in the form of half-and-half (cut with some chicken broth) and a mix of sharp and mild cheddar cheeses. See the sidebar that follows the recipe.
SERVES 8 TO 10
Let the finished dish rest for 10 to 15 minutes before you serve it; otherwise, it will be soupy.
1 |
pound elbow macaroni |
Salt and pepper |
|
1 |
(28-ounce) can petite diced tomatoes |
6 |
tablespoons unsalted butter |
½ |
cup all-purpose flour |
¼ |
teaspoon cayenne pepper |
4 |
cups half-and-half |
1 |
cup chicken broth |
1 |
pound mild cheddar cheese, shredded (4 cups) |
8 |
ounces sharp cheddar cheese, shredded (2 cups) |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven. Add macaroni and 1 tablespoon salt and cook, stirring often, until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
2. Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
3. Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
TO MAKE AHEAD: The macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic, cover with aluminum foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.