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Tomato Mac 'n' Cheese
SUBMITTED BY:
Taste of Home Test Kitchen
"White cheddar cheese and tomatoes add a new dimension to macaroni and cheese."
RECIPE RATING:
Read Reviews
(2)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (12 ounce) package uncooked penne or medium tube pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound shredded white Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon white pepper
1 cup chopped seeded tomatoes
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DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.
FOOTNOTE
Nutritional Analysis: 1-1/2 cups equals 655 calories, 36 g fat (22 g saturated fat), 111 mg cholesterol, 789 mg sodium, 52 g carbohydrate, 2 g fiber, 31 g protein.
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REVIEWS
Reviewed on Oct. 10, 2007 by
Rita
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Rita
Oct. 10, 2007
I had high hopes for this, but it was just sorta 'eh'. Don't know that I'll try it again, but it wasn't the WORST meal ever.
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I had high hopes for this, but it was just sorta 'eh'. Don't know that I'll try it again, but...
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Reviewed on Oct. 9, 2007 by Amy
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Amy
Oct. 9, 2007
The cheese sauce was delicious and really easy to make. I didn't have white pepper so I just used black pepper. It didn't seem to make that much of a difference. The tomatoes were wonderful...but the dish felt as though it was missing something. Perhaps it could use some greens or some chicken?
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The cheese sauce was delicious and really easy to make. I didn't have white pepper so I just...
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