Gratineed Macaroni And Cheese With Tomatoes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 16 ounces elbow macaroni
• 6 tablespoons unsalted butter, divided, plus more
• butter, for dish
• 1 1/4 cups baguette, torn into small pieces
• 1 tablespoon fresh thyme, chopped
• 1 1/2 teaspoons coarse salt, divided
• 3/4 teaspoon pepper, divided
• 3 1/2 cups milk
• 5 tablespoons flour
• 1 pinch nutmeg
• 4 cups sharp cheddar cheese, shredded
• 16 ounces tomatoes, cut into 1 inch chunks

Recipe

• 1 bring a large pot of water to a boil.
• 2 cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
• 3 preheat oven to 350 degrees.
• 4 drain and rinse macaroni.
• 5 butter a 9 x 13 inch pan or 3 quart casserole; set aside.
• 6 melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
• 7 heat milk in a sauce pan over medium heat until warm.
• 8 heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
• 9 add flour, cook, whisking 1 minute.
• 10 whisk in warm milk a little at a time.
• 11 cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
• 12 remove milk mixture from heat.
• 13 add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
• 14 stir pasta and tomatoes into cheese sauce.
• 15 pour into buttered dish; sprinkle with bread topping.
• 16 bake until bubbly and golden, about 30 minutes.
• 17 let cool slightly before serving.