Tri-color mac and cheese
From mccookcook 17 years ago
- 20 minutes to make
- Serves 12
This mac and cheese has a taste all its own. A real grown up mac and cheese. Not overly cheesy and definitely not like the stuff you get out of the box.
Ingredients
- 9 oz. (3 cups) uncooked tricolor rotini shopping list
- ¼ cup butter shopping list
- ¼ cup flour shopping list
- ½ teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 2 ½ cups milk shopping list
- 1 tablespoon prepared mustard shopping list
- 4 oz (1 cup) shredded cheddar cheese shopping list
- 4 oz (1 cup) shredded swiss cheese shopping list
- 1 medium tomato, chopped, drained shopping list
- ¼ cup unseasoned dry bread crumbs shopping list
- 1 tablespoon butter, melted shopping list
How to make it
- Heat oven to 375°F. In large saucepan, cook macaroni to desired doneness as directed on package. Drain, set aside.
- In separate saucepan melt 1/4 butter. Stir in flour, salt and pepper; cook until smooth. Gradually add milk; stir in mustard. Cook until mixture boils and thickens, stirring constantly.
- Add cheeses, stirring until melted. Carefully stir in tomatoes and cooked macaroni. Pour into casserole dish.
- Combine bread crumbs and melted butter. Sprinkle evenly over top.
- Bake @ 375° for 20 minutes or until bubbly.
People Who Like This Dish 4
- traibhse Lansing, MI
- jeffsgirl Medford, OR
- grandmacooks Somewhere In , VA
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