Amanda Hesser'S Macaroni And Cheese

• 2 tablespoons butter, plus more for buttering dish
• 2 tablespoons flour
• 2 cups milk
• 1 1/2 cups grated monterey jack cheese
• 3 1/2 cups cooked elbow macaroni
• 1 cup canned italian tomatoes with juice, drained (reserve the juice)
• 3/4 cup coarse breadcrumbs
• ground black pepper

1. Preheat the oven to 350, and butter a casserole dish.
2. In a saucepan, heat the two tablespoons butter until foamy. Sprinkle in the flour and whisk until it turns golden, then slowly pour in the milk, continuing to whisk.
3. Bring to a simmer over medium heat and let it thicken.
4. Stir in the cheese and remove from the heat (it should be a loose sauce). Fold in the macaroni, then add tomatoes by squeezing them between your fingers. The mixture should be loose like a thin batter; if it's gluey or thick, add a little milk or drained tomato juice.
5. Pour into the casserole dish and spread breadcrumbs over the surface. Top with 1/4 cup cheese and ground pepper. Bake until browned on the top and bubbling, about 25 minutes.

butter, flour, milk, grated monterey, macaroni, tomatoes, coarse breadcrumbs, ground black pepper

Taken from www.food.com/recipe/amanda-hessers-macaroni-and-cheese-259302 (may not work)