I have a few macaroni and cheese recipes posted, but this would be the one that I’d whip up for lunch on a chilly weekend afternoon…these ingredients are ‘regulars’ in my kitchen…and this is weirdly good. I found the outline on a Dairy Goodness site – enjoy!
Tomato Mac and Cheese
1 box (454 g) Barilla macaroni
1/4 c. butter
1 small onion, finely minced (or 2 T. dried minced onion)
1/4 c. flour
3 c. warm milk
1 t. Dijon
3 c. grated old white cheddar (I use Balderson’s)
1/4 c. freshly grated Parmesan
2-3 c. halved cherry or grape tomatoes (or 1 can (28 oz/796 mL) diced tomatoes, drained)
1 t. salt AND 1/2 t. freshly ground pepper
Cook the macaroni according to package directions, drain it well and set it aside. While the macaroni is cooking, melt the butter in a large, heavy pot over medium heat and saute the onion for a couple of minutes until softened. Add the flour and cook, stirring or whisking, for 1 minute, making sure it doesn’t brown. Slowly whisk in the warm milk and continue to whisk until the mixture is smooth, then whisk in the mustard. Continue to cook and stir for 5 to 10 minutes until the sauce has thickened – but you don’t want it to boil.
Remove the pot from the heat and stir in all of the cheese until it’s melted. Drain the tomatoes again and stir in with the salt and pepper and macaroni. Make sure the pasta is well coated and serve it up in big bowls!