Tomato Mac
1lb elbow macaroni
1 (28oz) can petite diced tomatoes
6 tbs unsalted butter
1/2 cup a.p. flour
1/4 tsp cayenne pepper
4 cups half and half
1 cup l.s. chicken broth
4 cups shredded mild cheddar
2 cups shredded sharp cheddar

Oven to 400.

Boil 4 quarts water with 1 tbs salt. Cook mac until al dente, about 6 minutes. Drain.

Return mac to pot. Add diced tomatoes with their juice to pot and stir it up. Cook over med-high heat, stirring occasionally, until most of liquid is absorbed. Set aside.

The sauce – Melt butter over med. heat until foaming. Add flour and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until Smooth. Bring to boil, reduce heat to med., and simmer until slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 tsp salt and 1 tsp pepper until cheeses melt. Stir into macaroni.

Scrape mixture into 13×9 baking dish and bake until top begins to brown, about 15 to 20 minutes. Let sit for 10 to 15 minutes. This means you, Larson. Don’t just shove the hot mac into your gaping maw the minute it comes out of the oven.

Enjoy. Do the happy dance.