Creamy Tomato Mac and Cheese

Ingredients:

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

Directions:

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