Horn And Hardart Mac And Cheese

• 1 pound macaroni
• 1 can petite diced tomatoes (28 oz can undrained)
• 6 tablespoon butter
• 1/2 cup flour
• 4 cups half and half
• 1 cup chicken broth
• 4 cups shredded cheddar cheese (mild)
• 2 cups shredded cheddar cheese (sharp)
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 handful (optional) ham, other meats, vegies

1. Cook macaroni al dente. Drain. Put back in pot on stove. Add undrained can of diced tomatoes. Put on medium-low heat for approximately five minutes until moisture is absorbed. Take off heat.
2. Melt 6T butter. Add 1/2 cup flour and whisk.
3. Continue whisking. Add 4 cups half and half and 1 cup chicken broth.
4. Simmer for 15 minutes until thickened.
5. Take off heat. While whisking add a handful of cheese at a time until all melted.
6. Add 1 tsp salt and 1 tsp pepper.
7. Add sauce to macaroni and mix.
8. Place in baking dish. Bake in 400 degree oven for 15-20 minutes until bubbly and brown

macaroni, petite diced tomatoes, butter, flour, chicken broth, cheddar cheese, cheddar cheese, salt, pepper, handful

Taken from www.epicurious.com/recipes/member/views/horn-and-hardart-mac-and-cheese-5a888cafe0b0965d5c8229d7 (may not work)