Creamy Tomato Macaroni and Cheese

• 6 tablespoons unsalted butter, plus more for dish
• 1 lb pasta elbows or 1 lb pasta, twists or 1 lb corkscrew macaroni
• 12 cup all-purpose flour
• 5 cups milk
• 4 cloves garlic, minced
• salt & pepper
• 3 cups cheddar cheese
• 3 cups monterey jack cheese
• 2 teaspoons dried thyme
• 2 12 cups diced fresh tomatoes
• 34 cup breadcrumbs (optional)

1. Preheat oven to 350.
2. Butter a 9 X 13 ovenproof dish.
3. Cook pasta about 8 minutes; drain, run pasta under cold water for 1 minute; drain well.
4. In a wide pot melt the butter; whisk in flour; cook 1 minute, whisking.
5. Whisk in milk and garlic; cook over med low heat until mixture thickens, about 10 minutes.
6. Season with salt& pepper.
7. Add cheeses, thyme and tomatoes; stir until cheese has melted; stir in reserved pasta.
8. Transfer to buttered dish; sprinkle with breadcrumbs; bake until top is golden brown, 20 to 30 minutes.

unsalted butter, pasta elbows, flour, milk, garlic, salt, cheddar cheese, cheese, thyme, tomatoes, breadcrumbs

Taken from www.food.com/recipe/creamy-tomato-macaroni-and-cheese-90795 (may not work)