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Baked Tomato Mac 'n Cheese
Baked Tomato Mac 'n Cheese
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Spicy salsa verde mac 'n' cheese with Colby Jack and tomatoes.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 4 tablespoons butter
  • 1 cup milk
  • 3 tablespoons flour
  • 16 ounces shredded Colby-Monterey Jack cheese
  • 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
  • 2 (7 ounce) cans salsa verde
  • ground black pepper to taste
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 minutes, stirring occasionally, until al dente. Drain.
  • Combine milk and flour to create a smooth mixture in a small bowl.
  • In a large heavy pot over medium heat, melt butter. Pour in the milk and flour mixture, stirring constantly until thickened. Add most of the cheese, saving a bit for sprinkling on top later. Stir in drained tomatoes, salsa verde, and continue until cheese is melted. Season with black pepper, then mix in macaroni until well coated with the sauce.
  • Divide the mixture into individual serving-sized ovenproof baking dishes or ramekins. Sprinkle the remaining cheese on top. Bake for 10 minutes, then broil for an additional 3-5 minutes until the top is golden brown.
  • Bake until hot and bubbly in preheated oven for around 10 minutes, then broil until tops are browned for 2 to 3 minutes.

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