Ingredients
2 tablespoons butter
1 tablespoon flour
2 ½ cups whole milk
1 teaspoon Kosher salt
1 teaspoon dry mustard
⅛ teaspoon pepper
2 cups grated sharp cheddar cheese
2 cups uncooked elbow macaroni
3 fresh tomatoes, chopped
Preparation
Preheat oven to 375° F. Bring a small pot of water to boil for the pasta.
In a medium saucepan set over low heat, melt butter. Add flour and stir. Slowly add milk, salt, mustard and pepper, whisking to incorporate.
Add 1 ½ cups cheese to sauce. Stir until cheese melts.
Cook macaroni until al dente. Place macaroni in 9 x 12” baking dish. Pour cheese sauce over macaroni. Sprinkle additional ½ cup grated cheese on top of casserole and then place chopped tomato on top. Bake for 25 minutes, loosely covered with foil. Uncover for last 5 minutes until top is crispy and edges of casserole bubble.
Yield: 4
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