Cooking | Tomato Mac and Cheese
This is the first Mac and Cheese recipe I ever made. I was 12 years old. Once I mastered it, I would make it for my family every couple of weeks. It’s simple, has extra gooey cheese and a secret ingredient that brings me right back to my childhood. My kids gobbled it all up.
Between 5 and 7oz of medium to hard cheese. I used Gouda this time, but you can also use Emmenthal, or a mild Cheddar. Just don’t’ use Mozzarella, it’s too mild and will turn rubbery.
Macaroni of choice
6 tablespoons of butter
1/2 cup of flour
25 oz of milk
2 tablespoons of tomato paste
salt and pepper
Preheat oven to 350 and put on a large pot of salted water and bring to a boil. While waiting for the oven and water, cut your cheese into 1/2 inch cubes.
Cook your pasta according to package instructions, until al-dente.
While pasta is cooking, melt butter on medium heat in a small sauce pan. Gently add part of the flour and whisk until no lumps remain. Add a little more flour and whisk until the butter and flour create a paste. Slowly add milk and keep whisking until you no longer have lumps and the the mixture turns to yogurt consistency. Remove from heat and stir in tomato paste. Salt and pepper to taste.
Once pasta is cooked, combine macaroni with the sauce and cubes of cheese. Stir until all noodles are covered with sauce. Transfer to a large baking dish or individual dishes. Put in oven and bake 30 minutes if using large baking pan, or 20 minutes if using individual servings. Serve hot, while cheese is nice and gooey.
* I had a little less than a box of noodles this time, so my sauce appears redder than it would if distributed on more noodles.