Ingredients55 m servings 893
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
- Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
- Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
- Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.
- Cook's Note:
- You can also try adding 1 1/2 pounds ground beef to the casserole. Brown ground beef and drain fat. Add ground beef to noodle and tomato mixture before stirring in cheese. Continue following recipe.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 893 calories; 55.5 62.9 34.4 158 1162 Full nutrition
ReviewsRead all reviews 4
I was happy that AR published this recipe, but they changed something kind of important, which is the amount of cheese. Original recipe requires 4 cups of shredded sharp white cheddar and 2 cups...
I happened to see the recipe submitter's review on using four cups of shredded cheese instead of two. To the sauce, I did add a little hot sauce and a teaspoon each of garlic/onion powder. I hap...
First, I’d like to apologize for Goodfella for selecting her recipe so I could use up some leftovers. I appreciate everyone who is kind enough to share their recipes, truly. But I had half a b...