Tomato Mac and Cheese

By debbreck

Ingredients

• 4 tbsp butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tbsp minced onion
• 4 tbsp all-purpose flour
• 1 tsp salt, plus more for seasoning
• 3/4 tbsp dry mustard
• 1/4 tsp paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees. Lightly butter a 9 x 13 x 2 inch baking dish.

Bring 6 cups of salted water to a oil over high heat. Add the macaroni and cook until al dente. Drain and set aside.

Melt the butter in a large saucepan, over medium heat. add the onion and cook, stirring occasionally, until tender. Add the flour, salt, dry mustard, and paprika. Mix well. Stir in the milk and cook until thickened, about 5 minutes.

Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with the tomato slices and season with salt and pepper, to taste. Bake for 35-45 minutes. The last few minutes, top with the remaining cheese andc return to the oven until the cheese melts. Serve hot.