Macaroni and Cheese with Tomatos



Macaroni


MACCHERONI, FORMAGGIO E POMODORI

I know macaroni and cheese is not Italian but it is creamy and delicious and I love it and my kids love it, so I’m going to include it. What we’ll do here is add tomatoes and some Italian cheese to give it that Italian style feeling.

This dish is probably the most popular comfort food you can make. What kid, or adult for that matter, doesn’t enjoy a nice bowl of mac and cheese. Kraft mac and cheese dinners were introduced to the US in 1937 and now sell around a million boxes a day.

One of the best parts about this dish is that it is acceptable to add any extra ingredients you wish. Throw in some chicken, tuna, tomatoes, onions, spinach or anything else you can think of to make this recipe your own. It’s delicious no matter what.

This recipe is great for when the kids come home from school.

INGREDIENTS

  • 1 pound box of elbow macaroni
  • 1 small onion minced
  • 1 15oz can of diced tomatoes
  • 1 cup of fontini or talegglio cheese shredded
  • 1/4 cup of freshly grated parmesan cheese
  • 4 Tbls of butter
  • 2 Tbls of flour
  • 2 cup of milk of heavy whipping cream
  • 1/2 cup of bread crumbs
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper

    PREPARATION

  • In a large saucepan melt butter and sauté onions for about 2 minutes.
  • Add flour and stir 1 minute.
  • Slowly stir in 2 cups of milk and let simmer for 2 minutes.
  • Meanwhile in another saucepan boil the macaroni in 6 quarts of water until done.
  • Drain pasta and place in a large bowl.
  • Pour in milk and stir.
  • Stir in fontina cheese until melted.
  • Pre-heat the oven to 350 degrees.
  • Place mac and cheese in a medium sized casserole dish.
  • Sprinkle the top with parmesan cheese and bread crumbs.
  • Bake for about 10 minutes until breadcrumbs are golden brown.

    Rich and delicious, this dish will serve 4 to 6 people.



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