Tomato Mac n Cheese

The family gatherings are often about creating taste memories that can be relied upon through the years.

A modern throw back to an earlier year has us scrambling for plebeian food that started off as customary table mates on weeknights.

Growing up we often had mashed potatoes on the table to accompany the vegetable side dish to the meat entree. Often it was from a box, as it was "just easier."

And who could ever forget the ubiquitous blue box with the red stripe that mean Kraft brand mac and cheese?

Well, it ain't your mom's convenience food tastes that are powering the revival of such notables as the cup cake rebellion or the return to a home made version of mashed potatoes and mac n cheese on the celebratory tables around the country.

Here is the recepie from the "Best Country Recipes" (a subdivision of the America's Test Kitchen) that was very successful at the family Thanksgiving. By the way, don't expect to taste a large amount of tomato flavor in this. My daughters thought that I had thrown in red pepper instead of tomatoes. The heat comes from a very tiny amount of cayenne pepper.. and its not overpowering.

1tablespoon plus 1 teaspoon of salt
1 pound of elbow macaronni
1 28 oz or 2 14 oz cans of diced tomatoes
6 tablespoons of unsalted butter
1/2 Cup all purpose flour
1/2 teaspoon of cayenne pepper
4 Cups half and half
1 Cup low sodium chicken stock
4 Cups of mild cheddar cheese (I used Costco's sharp)
2 Cups of shredded sharp cheese (I used a half of a block of Dubliners Irish Cheddar)
1 teaspoon of pepper

(My addition, on the advice of Uncle Bob) 1/2 package of Progresso Panko

1) Adjust the oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts of water to boil in a large Dutch oven  over high heat. Stir in one tablespoon of salt and cook until just al dente.. about 6 minutes. (I think that it might be good to cook it a little less than serving style al dente). Drain pasta and return to the pot. Pour diced tomatoes and their canned juices over the pasta and stir to cook. Cook over medium high heat, stirring occasionally and until most of the liquid is absorbed in the pasta.
2) Meanwhile, melt butter in a at least a 3 quart sauce pan over medium heat. Heat until frothy. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half and half and broth until smooth . Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off the heat, whisk in the cheeses, one teaspoon of salt and 1 teaspoon of pepper until the cheeses melt. Pour sauce over macaroni mixture and stir to combine.
3)Scrape mixture into a 13x9 inch baking sheet. (Sprinkle the top with the panko) and bake until top begins to brown, 10 to 15 minutes. Let sit 10 to 15 minutes before serving.

The last time I made this I added the cayenne to the half and half. This may have allowed to it to survive the cooking over the heat process a little more. I think that it worked out well.
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As you can see it is not a 25 minutes and we will have a quick dinner sort of recipe. But it will make a large dish.. the recipe says will feed 8-10. For cooking for 2 this may mean mac and cheese for the rest of your life...::::Laughing:::::.