Tomato Mac and Cheese
I LOVE this recipe from Paula Deen. I just cannot fix powdered mac and cheese for my kids anymore, because what is in that powder?? No judgment here if you do—heaven knows it is delicious! We are just striving to go home-made as much as we can. And, if we are pinched for time, I just skip the tomato part and make it plain. But if you have the time, do the tomatoes—soooooo GOOD!
4 T. butter, plus more for baking dish
2 cups uncooked elbow macaroni
2 T. minced onion
4 T. all-purpose flour
1 tsp. salt, plus more for seasoning
¾ T. dry mustard
¼ tsp. paprika
2 cups milk
3 cups shredded Cheddar, divided
2 ripe tomatoes, blanched, peeled, and cut into ½-inch thick slices
Freshly ground black pepper
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2 inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season with salt and pepper, to taste. Bake for 35 to 45 minutes.
The last few minutes, top with remaining cheese and return to the oven until the cheese melts. Serve hot. Yummmmmm….
Recipe courtesy of Paula Deen via the Food Network