Baked Macaroni and Cheese with Stewed Tomatoes

Yield: 6 servings

Preparation Time: 10 min; Cook: 2 hours

Ingredients

For the Baked Macaroni

1 1/2 cups elbow macaroni

1/4 cup butter

1 small onion, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

1 3/4 cups milk

8 ounces extra-sharp white cheddar cheese, grated

For the Stewed Tomatoes:

1 small onion, chopped

1 can (28 ounce) crushed tomatoes

Directions:

For baked macaroni:

Preheat oven to 375 degrees F.

In a large pot, cook macaroni according to package directions. In a separate medium-sized pot, cook butter, onion, salt and pepper, over medium heat, until onion is slightly tender. Blend in flour and reduce heat to low, stirring constantly, until mixture is smooth and bubbly. Add milk and increase temperature to medium-high. Allow mixture to boil, stirring constantly, for 1 minute; mixture will begin to thicken. Remove from heat and stir in cheese.

In an ungreased casserole dish, layer macaroni with cheese sauce and stir to combine. Cook, uncovered, for 30 minutes.

For stewed tomatoes:

In a medium pot, add onions and crushed tomatoes. Bring to a quick boil and reduce heat to a simmer. Cover pot with lid, cook for 1-2 hours, stirring occasionally.

To serve, plate baked macaroni with stewed tomatoes on top.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.