Baked Tomato Mac and Cheese Recipe

Ingredients

• 1 (16 ounce) package elbow macaroni
• 4 tablespoons butter
• 1 cup milk
• 3 tablespoons flour
• 16 ounces shredded Colby-Monterey Jack cheese
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 2 (7 ounce) cans salsa verde
• ground black pepper to taste

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a rolling boil. Add elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente. Drain well.
3. In a separate small bowl, whisk together the milk and flour until smooth.
4. Melt the butter in a large, heavy-bottomed pot over medium heat. Pour in the milk/flour mixture and stir continuously until the sauce thickens. Gradually add most of the cheese, reserving a few tablespoons for topping. Stir in the drained tomatoes and salsa verde. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with black pepper to your liking. Add the cooked macaroni and stir to coat evenly with the cheese sauce.
5. Divide the mac and cheese among individual oven-safe baking dishes or ramekins. Sprinkle the reserved cheese over the top. Bake for 10 minutes, then broil for an additional 3-5 minutes, or until the top is golden brown and bubbly.
6. Bake in the preheated oven until heated through and bubbly, approximately 10 minutes. Then, turn on the broiler and cook until the tops are nicely browned, about 2 to 3 minutes.

Nutrition

• Calories: 703 kcal
• Fat Content: 34 g
• Fiber Content: 3 g
• Sugar Content: 9 g
• Sodium Content: 1087 mg
• Protein Content: 29 g
• Cholesterol Content: 96 mg
• Carbohydrate Content: 71 g
• Saturated Fat Content: 22 g
• Unsaturated Fat Content: 0 g