Tomato Mac `N' Cheese

• 3 Tbsp. butter
• 1/2 c. flour
• 2 c. milk
• 1 1/4 c. chicken broth
• 2 tsp. dry mustard
• 2 tsp. Worcestershire sauce
• 2 cans diced tomatoes, drained
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. Cheddar cheese, shredded
• 1 c. Monterey Jack, shredded
• 2/3 c. Parmesan, shredded
• 4 green onion, chopped
• 1 lb. penne pasta, cooked

1. In large pot, melt butter over med-low heat, whisk in flour and cook 1 minute.
2. Reduce to low and cook, stirring 3 minutes or until pale gold.
3. Gradually whisk in milk, broth, mustard and Worcestershire sauce until smooth.
4. Increase heat to medium and bring to a simmer.
5. Stir in tomatoes, salt, and pepper and cook, stirring 5 minutes.
6. Remove from heat and cool slightly.
7. In a large bowl, combine cheeses.
8. Stir 2 cups of the cheese mixture, green onion, and pasta into pot of sauce.
9. Pour into a 3 quart dish, sprinkle with remaining cheese.
10. Broil 8 - 10 minutes or until bubbly.
11. Serves 10.

butter, flour, milk, chicken broth, dry mustard, worcestershire sauce, tomatoes, salt, pepper, cheddar cheese, monterey, parmesan, green onion, penne pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67549 (may not work)