A delightful twist on classic mac and cheese, this recipe combines the creamy goodness of cheese with the tangy flavor of tomatoes.
Preheat your oven to 375°F.
Preheating ensures even cooking and the right texture for your dish.
Boil the macaroni in a large pot of salted water until al dente, then drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy after baking.
In a saucepan, melt the butter over medium heat, then stir in the flour and cayenne pepper, cooking for a few minutes.
Stir constantly to avoid lumps and ensure a smooth base for the sauce.
Gradually whisk in the milk, half-and-half, and chicken broth, cooking until the mixture thickens.
Whisking continuously prevents the sauce from curdling.
Stir in the cheddar cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked pasta, diced tomatoes, and cheese sauce in a large bowl, then transfer to a greased casserole dish.
Mix thoroughly to ensure the sauce coats the pasta evenly.
Bake in the preheated oven for 20 minutes until bubbly and golden on top.
For a golden crust, you can broil the dish for the last 2 minutes.
Let the dish cool for 10 minutes before serving.
Allowing the dish to cool slightly makes it easier to serve and enhances the flavors.
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