Tomato Mac and Cheese

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I made this just like the recipe and it is so good, definitely a keeper recipe.

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My family loves mac 'n cheese, so we've tried all the recipes, but this is the one we keep coming back to. A few tips: wet ingredients are measured by weight, but dry ingredients are measured by volume. So one cup of DRY macaroni is about 4 ounces. In other words, the "2 cups" called for in the recipe would be 8 ounces -- or a half pound box. That's why folks who are throwing in a whole pound -- a 16 oz. box -- might be getting a dry casserole. Also, blanching the tomatoes enhances their flavor. You can skip this step, and your dish still turns out perfectly fine -- but it definitely improves the flavor if you blanch the tomatoes first. PS - I think I already submitted this review under another name, but when I went back to edit it, I couldn't remember my user name & password. I sure hope my cooking is better than my memory!

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I prepared this for a Southern Cookin' themed book club. I left out the dry mustard and used 2/3 (2 cups cheddar and 1/3 (1 cup gruyere cheese. It was a big hit!

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To make recipe more for dinner, add cut up chicken about 1 cup shredded, shread turkey, salmon, tuna or ground meat sauted to remove grease, put on top of mac, add cheese then tomatoes with more cheese on top of the mac. if desired. Bake as indicated as the ground meat is already cooked.
Enjoy

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I made this with sharp cheddar and blanched vine ripened red tomatoes. Wasn't a big fan of the overall taste. The tomatoes were slimey and I'm not a big fan of how cheddar melts. What I did like was the overall ease of preperation. Next time I will alter the recipe and use a combination of creamier cheeses (and yes, even velveeta shreds would have tasted and melted better and top with fresh parm covered fried green tomatoes.

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Very good. It's also good cold, cut into small squares as an appetizer.

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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!

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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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Abosolutely the best Mac&Cheese I ever made! It's great comfort food and easy to make. I love topping it with the tomato and I add bacon. YUM! Thanks Paula (I also recommend her Ron's Tybee Island sausage Pie, try it with sage sausage

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The best Mac & Cheese dish I ever made for my family.
My family really thought the sliced tomato slices on top covered with cheese was a great touch. Thank you Paula. You're the best!!