Stovetop Tomato Mac and Cheese
The creamiest mac and cheese is made from scratch on the stovetop!
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: Serves 6
1 pound elbow macaroni, cooked al dente
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk, warm
3 cups (10-12 oz.) cheddar cheese, grated
1 (28-oz.) can Muir Glen® Diced Tomatoes with Basil, drained
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup Panko breadcrumbs
2 tablespoons unsalted butter
Pinch of salt and pepper
Preparation & Directions:
- Boil elbow macaroni in salted water (1 tablespoon kosher salt per gallon of water) until it is cooked, but has a slight bite to it. Taste it regularly as it cooks to make sure you don’t over cook the pasta. Drain pasta when cooked and rinse with cold water to prevent sticking.
- In a separate large pot, melt butter over medium heat. Once melted, whisk in flour. Let cook for 2-3 minutes until the mixtures turns a light, tan color.
- Slowly whisk warm milk into the butter/flour mixture. The mixture should thicken immediately. If it is very thick, add another 1/4-1/2 cup of milk. Once sauce is combined, add grated cheese and whisk until melted.
- Fold drained Muir Glen® Diced Tomatoes with Basil into the sauce and season with a teaspoon of kosher salt and pepper. Taste sauce and adjust seasoning to your liking.
- Stir cooked elbow macaroni into the sauce while over low heat. Keep macaroni warm until you serve it.