Ingredients and Weight:
- Elbows macaroni: 8 ounces (uncooked)
- Unsalted butter: 4 tablespoons
- All-purpose flour: 3 tablespoons
- Whole milk: 4 cups
- Shredded cheddar cheese: 8 ounces
- Shredded mozzarella cheese: 4 ounces
- Chopped tomato: 1 cup
- Salt and pepper: to taste
- Bread crumbs: 1/2 cup
- Parmesan cheese: 2 tablespoons (grated)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions.
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and bring to a simmer.
- Stir in cheddar and mozzarella cheeses until melted and smooth.
- Season with salt and pepper to taste.
- Add cooked macaroni and chopped tomato to the cheese sauce and stir to combine.
- Pour mixture into a 9x13 inch baking dish.
- In a small bowl, combine bread crumbs and Parmesan cheese.
- Sprinkle bread crumb topping over the macaroni and cheese.
- Bake for 30-35 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 400 (per serving)
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g
Dish Characteristics:
- Creamy and cheesy
- Rich tomato flavor
- Crispy bread crumb topping
User Comments:
- "This is the best baked macaroni and cheese I've ever had!"
- "The tomato adds a great tangy flavor that complements the cheese."
- "The bread crumb topping gives it a nice crunch."
Special Precautions and Tips:
- Use a high-quality cheese for the best flavor.
- Don't overcook the macaroni, as it will become mushy.
- If the bread crumb topping is too dark, cover the baking dish with foil.
