Mac-n-Cheese with Fire Roasted Tomatoes

It’s flavors and aroma put you at ease. It has that special way of bringing you back to your carefree days of childhood. It’s soul-soothing, mood enhancing, and euphoric…. COMFORT FOOD. We all have one that’s individual to us. Mine is ice cream. Jimmy loves him some mac-n-cheese. When he was a kid his mom would make it for him with stewed tomatoes on top. I tried to put my own touch on it this dish by making traditional homemade mac-n-cheese and adding fire roasted tomatoes and a hint of dijon mustard. I know it will never compare to his mom’s recipe- she makes the BEST mac-n-cheese- but hopefully it’s good enough to take him back to his days at 7406 Walnut Ave.
1 lb. elbow macaroni
1/2 c. butter
3 T. flour
1 c.milk
16 oz. cheddar cheese, shredded
1 T. dijon mustard
1 pint grape tomatoes
Boil pasta in salted water until tender. Meanwhile, cut grape tomaotoes in half and place on baking sheet. Coat them liberally with olive oil and S&P. Broil tomatoes in oven for about 5 minutes, until they become slightly charred. In a saucepan make a rue by melting butter, adding flour and cooking until pasty and smooth. Pour in milk and stir constantly over med-low heat til mixture thickens. Remove from heat and add cheese. Stir another couple minutes until melted. Add dijon mustard. Season with S & P. Combine cheese sauce with cooked pasta and roasted tomatoes in a casserole dish. 

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