Tomato Mac and Cheese

   When I was about ten, my mother traveled to New York City to a dog show. She took me as her kennel boy. The trip exposed me to several things I never had seen, far more than the famous buildings and the Rockettes.

Among those things were Automats. Many of you may not know what they were. They don't exist any more. They were restaurants that had an entire wall or two with glass covered boxes about the size of a small mailbox. Inside each there was a food item. Sandwiches, mashed potatoes with gravy, soup, and so on. You could put the right change into the slot by the box, and then be able to remove the food. No servers anywhere. Just clean up crew, and some tables.

Among the items offered was a tomato mac and cheese. The original recipe comes from the days before WW2. Many have changed and tweeked it since. This is my version.

    

Ingredients

2 Tbs. Butter

2 Tbs. Flour

2 cups Half and Half

8 ounces elbow macaroni or other small pasta

1 15.5 ounce can petite diced tomatoes

1 tsp.seasoned salt plus more to taste

1 tsp. dry mustard 

2.5 cups shredded cheese (We blend several types, but predominantly sharp cheddar)

Method

1. Bring 4 quarts of water to the boil in a large sauce pan. Add the macaroni and stir periodically to keep it from sticking together. Two minutes before the time suggested on the package check the pasta. What we want is a firm al dente. Drain, but do not rinse. Add the can of tomatoes, with juices, to the pasta and stir to mix. Put the lid on and be sure the pot is off heat.

2. Melt the butter in another pan over medium heat. When melted, add the flour, while whisking to combine. Continue to whisk until the butter and flour merge and resemble liquid sand. Whisk in the dry mustard. Slowly add the half and half while whisking. Continue to cook the mix, whisking to avoid burning the sauce. In 3 to 5 minutes the sauce will thicken and become a smooth bechamel.

3. Off heat, add 2 cups of the cheese one small handful at a time. Stir and allow each handful to melt before adding the next. Taste the sauce after the cheese is added and melted. (Cheese adds some salt.)

4. Mix the pasta and tomatoes with the cheese sauce. Pour the mixture into a greased casserole dish. Smooth it out and sprinkle the remaining cheese on the top. 

5. Place, uncovered, the casserole in a 375 oven and bake until golden brown and bubbly. Usually 30 to 40 minutes.

6. Allow the casserole to rest 10 minutes before serving. Serve with a green leafy salad.

About an hour and bingo!

Note: Some might prefer a splash of Franks Hot Sauce in the bechamel before adding the pasta.