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.
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By jillien2_8628772
on May 06, 2012
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Very good. It's also good cold, cut into small squares as an appetizer.
By tompkins999_128...
Gainesville, Fl
on March 08, 2012
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So so good! I put some creole seasing on the top to give it an extra kick and it was amazing. I cooked this and my friend was freaking out the whole time he was eating it haha it kind of blew his mind. If you like collards this is great with them as well!
By candl1997-41356
La Mesa, 43
on February 12, 2012
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I wanted a really decadent mac and cheese for Valentine's Celebration, and this was it! Now, to be fair, I used different cheeses, I used an organic white cheddar "Rumlano", and Sun Dried Tomatoes and Basil Montchevre Goat Cheese. Then my husband and I got creative with herbs and spices. We added cumin, a bay leaf, and our favorite all-purpose seasoning, and 2 types of hot sauces, one green and one red. (these were added to the roux To make it really decadent, I added a can of wild-caught salmon. I was pleasantly surprised at how easy the tomatoes peeled after being blanched. That touch really put this recipe over the top. Oh, I used nonfat half-and-half instead of the milk, and Grey Poupon Dijon Mustard instead of the dry mustard. I will absolutely make this again, maybe with bacon as someone else suggested. Really really yummy!
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