Cooks Creamy Tomato Mac And Cheese

• 2 cups uncooked elbow macaroni
• good amount of salt for water
• 1 (14 ounce) can petite diced tomatoes, any flavor
• 3 tablespoons butter
• 1/4 cup flour
• 1/4 teaspoon cayenne pepper
• 1 cup milk (1%)
• 1 cup half-and-half (5%)
• 1/2 cup low sodium chicken broth
• 3 cups sharp cheddar cheese

1. Preheat oven to 400.
2. Bring a large pot of water to a boil.
3. Add salt.
4. Add macaroni and cook for 10 minutes.
5. Drain pasta and return to pot.
6. Add the tomatoes with their juice and cook, on medium heat, until all the moisture has evaporated.
7. About 5 minutes, stiring occasionally.
8. Meanwhile, in another saucepan, melt the butter over medium heat.
9. Add flour/cayenne and cook 4 minutes.
10. Add heated liquids and whisk.
11. Continue whisking until sauce thickens.
12. Add cheese and stir until melted.
13. Combine sauce with pasta mixture and turn into a 9x13, greased, casserole dish.
14. Bake 20 minutes.
15. Remove and let stand 10-15 minutes.

elbow macaroni, amount of salt, tomatoes, butter, flour, cayenne pepper, milk, chicken broth, cheddar cheese

Taken from www.food.com/recipe/cooks-creamy-tomato-mac-and-cheese-416412 (may not work)