Macaroni and Cheese with Tomatoes

Name: Macaroni and Cheese with Tomatoes
Yield: Serves 8 to 10
Ingredients: , Salt and pepper; 1 pound, elbow macaroni (see note); 1 (28-ounce) can, petite diced tomatoes; 6 tablespoons, unsalted butter; 1/2 cup, all-purpose flour; 1/4 teaspoon, cayenne pepper; 4 cups, half-and-half; 1 cup, low-sodium chicken broth; 4 cups, shredded mild cheddar cheese; 2 cups, shredded sharp cheddar cheese

23 comments

Appears in Cook's Country April/May 2010, America's Test Kitchen TV

Of all the ingredients that get added to macaroni and cheese, few have as successful a track record as tomato.

SERVES8 to 10

TIME1¼ hours

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WHY THIS RECIPE WORKS

Tomato started showing up in mac and cheese on menus around the turn of the 20th century and continued to appear regularly in cookbooks throughout the 1950s. Recently the combination has fallen off the radar, but we hoped to revive this onc...

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