Monday, August 8, 2011

Creamy Tomato Mac and Cheese

Yield: 4 servings 

1.5 cups uncooked elbow macaroni
1/2 stick butter, cubed
1/4 cup all-purpose flour
1 cup milk
1/2 cup sour cream
4 ounces Velveeta cheese, cubed
2 tbsp grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 tomato, blanched, skin peeled, and sliced

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
Drain macaroni; toss with cheddar cheese. Transfer to a greased baking dish. Stir in cream sauce. Top with sliced tomato. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 30 minutes until golden brown and bubbly.

Source: adapted from TasteofHome and Paula Deen
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  1. oh masha'Allah.. this looks wonderful. I love mac and cheese except i wish it wasnt so calorielicious! same with macarona bel bachamel.. mmmmmm!

  2. Hahaha! I agree. But as you see from the meals I choose to make, I obviously do not consider the number of calories. This was a good one. You should try it!

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