Tomato Mac & Cheese

It has been forever since I've posted, but I wanted to share with you a recipe from the very first post I did on my page. It has been my favorite way to eat it ever since I had it this way, thanks to the food network and Paula Dean. It is not a recipe for those of you watching your calorie intake because it is FULL of grease, but it is very delicious! It is the dish that has inspired my profile picture since I began and now I share the recipe with you. Here it is, Tomato Mac & Cheese! And the crowd goes wild!!

Tomato Mac and Cheese

Recipe courtesy Paula Deen

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

55 min

Level:

Easy

Serves:

6 servings

Ingredients

• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper

Directions

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 the 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 salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

Enjoy!

The Classic Chef