![]() ![]() ![]() Pour diced tomatoes with their juices over pasta and stir to coat. Add macaroni and 1 tablespoon salt and cook, stirring often, until just al dente, about 6 minutes. Bring 4 quarts of water to boil in a large Dutch oven. Macaroni and Cheese with Tomatoes/Green Chileġ pound elbow macaroni Salt and pepper 1 ( 28-ounce ) can petite diced tomatoes -OR- 28 ounces frozen roasted & peeled New Mexico green Chile (defrosted) 6 tablespoons unsalted butter 1/2 cup all-purpose flour 1/4 teaspoon cayenne pepper 4 cups half -and- half 1 cup water 1 pound mild cheddar cheese, shredded 8 ounces sharp cheddar cheese, shreddedĪdjust oven rack to middle position and heat oven to 400☏.
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