Monday, May 17, 2010

The Automat's Macaroni and Cheese

This is a really good mac & cheese recipe. It uses tomatoes and cream for an interesting finished flavor.
1 lb. Ziti Rigatoni
1/8 tsp. Red Pepper
6 Tbs. Flour
1/8 tsp. White Pepper
6 Tbs. Butter
4 Tbs. Light Cream
6 C. Milk
3C. Grated Sharp Cheddar Cheese
2 tsp. Salt
1C. Crushed Tomatoes
2 tsp. Sugar

Boil ziti until barely cooked. Drain and set aside.
In a medium saucepan, melt the butter over low heat, blend in flour and cook 2 minutes.
Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.
Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers. Add cheese mixture to the ziti.
Pour into a baking pan and bake in a preheated 400* oven until top browns and bubbles.
**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE BEFORE FREEZING.
**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. Uncover and place in 400* oven and bake until top is brown and bubbling.

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