• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 10

Tomato Macaroni & Cheese

  • Recipe Submitted by on

 Ingredients List

  • 1 pound elbow macaroni
  • 1 can petite diced tomatoes (28 ounces)
  • Salt
  • Pepper
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 4 cups half and half
  • 1 cup chicken broth
  • 1 pound shredded cheddar
  • 8 ounces shredded sharp cheddar


1. Cook elbow macaroni according to package directions for al dente. Drain the macaroni and mix in the diced tomatoes-cook over medium high heat until liquid from the tomatoes is mostly absorbed; set aside.
2. In a medium sauce pan over medium heat, melt the butter and then whisk in the flour, cayenne pepper, and cook for about 1 minute or until golden. Slowly mix in the half and half and the broth until smooth. Bring the mixture to a boil, reduce the heat to a medium simmer and cook until mixture starts to thicken. Remove from the heat and stir in the cheeses, 1 teaspoon of salt and one teaspoon of pepper; stirring until the cheese is melted.
3. Mix the cheese sauce with the macaroni and tomatoes and pour into a 13 x 9 casserole dish. Bake for 15 to 20 minutes or until cheese is bubbly and starts to brown. (You might want to place the casserole dish on a sheet of aluminum foil in case it starts to bubble over, but I did not have a problem)

Let rest 15 minutes before serving

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