Tomatoes Mac & Cheese

This week’s recipe as featured in SE2:EP3

Ingredients

  • 2 1/2 cups medium pasta shells or elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14- ounce can stewed tomatoes
  • 2 cups shredded cheddar cheese
  • OPTIONAL:  plain bread crumbs
  • OPTIONAL: cubed cooked chicken

Instructions

  • Preheat the oven to 350.
  • Add pasta to a pot of boiling water and cook until pasta is al dente (slighty firm/hard to the bite) . Drain and set aside.
  • In a skillet, melt the butter and add the flour. Stir and cook for 1-2 minutes.
  • Over medium heat, add the milk, salt and pepper and cook for about 5 minutes.
  • Add the entire can of stewed tomatoes (juice included).
  • Simmer for 5-6 minutes until the sauce thickens.
  • Add the cheese.
  • Once the cheese is melted and incorporated into the other ingredients, add the pasta and stir.
  • If you are adding in any additional ingredients (chicken, ham, etc) do so now.
  • Transfer to a baking dish. Optional: top with breadcrumbs
  • Bake for 35-45 minutes. Serve warm.

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