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Baked Tomato Mac n Cheese Casserole
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
White Cheddar mac and cheese with diced tomatoes for a delicious twist.
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 1 (28 ounce) can petite diced tomatoes
  • 6 tablespoons butter
  • 0.25 cup flour
  • 1 quart half-and-half
  • 2 cups chicken broth
  • 4 cups shredded mild Cheddar cheese
  • 2 cups shredded sharp white Cheddar cheese
  • fresh ground black pepper to taste
  • 1 sleeve buttery round crackers (such as Ritz®), crushed
Instructions:
  • Preheat the oven to 350°F (175°C) and generously butter a baking dish.
  • 1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 minutes until al dente; drain and return to pot. Stir in tomatoes and cook over medium heat for 4 minutes until macaroni absorbs tomato liquid. Remove from heat.
  • In a large saucepan over medium-high heat, melt butter until bubbly. Stir in flour and cook for 1 to 2 minutes. Gradually whisk in half-and-half and chicken broth while stirring. Bring to a boil and cook until thickened and bubbly, about 2 to 3 minutes, stirring constantly.
  • Take the saucepan off the heat. Add mild Cheddar cheese and sharp Cheddar cheese to the butter mixture one handful at a time, stirring well after each addition. Season with pepper, pour over the macaroni, and mix to coat evenly. Transfer to the baking dish and sprinkle with crushed crackers.
  • Bake in a preheated oven until the crust is golden brown and the liquid is bubbling, which should take about 15 to 20 minutes. Allow it to cool for 10 minutes before serving.

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