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Creamy Tomato Macaroni & Cheese
Creamy Tomato Macaroni & Cheese

Creamy Tomato Macaroni & Cheese

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 lb elbow twists or corkscrew shaped pasta
6 Tbsp butter, plus more for dish
1/2 cup flour
5 cups milk
4 large garlic cloves, minced
Coarse salt & pepper
12 oz (3 cups) cheddar cheese, shredded
12 oz (3 cups) Monterey jack cheese, shredded
2 tsp dried thyme
2 1/2 cups diced tomatoes
3/4 cups plain breadcrumbs (optional)
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Let's Make It
Preheat oven to 350°F. Butter a 9x13-inch ovenproof dish. Cook pasta in a large pot of boiling salted water until just al dente, about 8 minutes; drain. Run pasta under cold water for 1 minute; drain well.
In a wide pot, melt the butter over medium heat. Whisk in flour and cook 1 minute, whisking. Whisk in milk & garlic. Cook over medium-low heat, whisking occasionally, until mixture thickens, about 10 minutes. Season with salt & pepper. Add cheeses, thyme & tomatoes. Stir until cheese has melted. Stir in reserved pasta.
Transfer to buttered dish. Sprinkle with breadcrumbs. Bake until top is golden brown, 20 to 30 minutes.
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