Mac ‘n Cheese with Fire Roasted Tomatoes

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My wife and I were sitting at home Saturday night and trying to decide if we had the energy to go out for a quick bite and a glass of wine. Plan B – throw something together at home, still have that glass of wine and watch the Michigan/Indiana basketball game. Now my wife is not that big of a sports fan but our daughter who currently attends the University of Michigan is a super big fan. So we all watched and texted throughout the game. Bad result though.

Oh yea, the dinner. I can make a roux and Mac ‘n Cheese in my sleep now. The roux is equal parts of butter and flour. Then, add your milk or cream. I used heavy cream and skim milk making to balance the fat in this dish.

Recipe
Mac ‘n Cheese with Fire Roasted tomatoes:
Ingredients:

3 tbsp each butter and flour
10 oz each heavy cream and skim milk
2 oz Velveeta white cheese
1 cup each sharp cheddar and colby jack cheese (this is estimated)
salt, pepper and cayenne to taste
1 lb of mini farfalle
6 oz fire roasted tomatoes

Directions:

In a saute pan, melt the butter and then add the flour. Mix completely and cook for 1 minute. Add the cream 1/3 at a time and mix thoroughly. Follow by adding the skim milk. Let thicken a little and then start add the cheese a handful at a time. Let the cheese completely melt before adding the next hand full. In a pot, bring water to a boil with salt. Then, add the noodles and cook until al dente.

Drain the noodles and return to the pot. Pour in the fire roasted tomatoes. Next pour in as much cheese sauce as you like. I used about 1/2 of the quantity of cheese I made leaving the dish a little lighter. Enjoy!

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Mac ‘n Cheese with Fire Roasted Tomatoes

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