Mac And Cheese With Tomatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (12 ounce) box elbow macaroni
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 quart 2% low-fat milk
• 10 ounces 2% cheddar cheese, shredded
• 3 tomatoes
• 1 (2 ounce) can green chili peppers
• salt
• pepper
• cayenne pepper

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). grease a 9 x 13 baking dish. bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• 2 cube tomatoes.
• 3 warm milk to 110 degrees f/45 degrees celsius.
• 4 in medium saucepan, melt butter and stir in flour to make a roux. cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a bechamel sauce.
• 5 bring to a boil, then reduce heat and simmer.
• 6 mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
• 7 remove pan from heat and stir in cheddar (reserve about an ounce for the top) and green chilis.
• 8 combine pasta with sauce and stir well. pour half into baking dish.
• 9 layer cubed tomatoes on top of the pasta and sauce mixture.
• 10 layer remaining pasta and sauce mixture on top of tomatoes.
• 11 sprinkle remaining cheese on top.
• 12 bake 45 to 60 minutes, or until top is the desired crispiness. let rest 20 minutes before serving.