Baked Macaroni And Cheese With Stewed Tomatoes Recipe

Ingredients for Baked Macaroni And Cheese With Stewed Tomatoes

• Shell Macaroni
• 3 1/4 cups milk
• 1/4 cup butter
• 1 teaspoon salt
• Black Pepper
• 2 tablespoons cornstarch
• Extra Sharp Cheddar Cheese
• 1 (28 ounce) can stewed tomatoes

How to Make Baked Macaroni And Cheese With Stewed Tomatoes

1. Preheat oven to 350°F (175°C).
2. Cook 1 pound of macaroni according to package directions. Drain, rinse with cold water, and set aside.
3. In a large saucepan, melt 1/4 cup butter over medium heat. Whisk in 3 cups milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat until hot but not boiling.
4. In a small bowl, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
5. Slowly whisk the cornstarch mixture into the hot milk mixture. Continue whisking constantly until the sauce thickens.
6. Remove from heat and stir in 2 cups shredded cheddar cheese until melted and smooth.
7. In a large bowl, combine the cooked macaroni, cheese sauce, and 1 (28 ounce) can of stewed tomatoes, undrained.
8. Mix gently until the macaroni is evenly coated.
9. Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish or 3-quart casserole.
10. Top with the remaining 1 cup of shredded cheddar cheese.
11. Bake for 35-45 minutes, or until golden brown and bubbly.