1-1/2 c. elbow macaroni, or similar thickness pasta
1 c. milk
5 oz. evaporated milk
1-1/2 tbsp. butter
1-1/2 tbsp. flour
1/8 tsp. cayenne pepper
salt and ground pepper to taste
1 c. shredded mozzarella cheese
1 c. medium sharp cheddar cheese
1/4 c. diced tomatoes
1/2 tsp. sugar
Preheat oven to 375. Butter a casserole dish.
Cook macaroni to al dente per package directions. Drain and set
aside.
Combine cheeses and separate into 1-1/2 c. and 1/2 c.; and set
aside.
Combine milk and evaporated milk in a small saucepan and bring
to a simmer over moderate heat. While milk warms, heat butter in
another saucepan over low heat until foaming. Add the flour and
cook, stirring, for 3 min. Pour the hot milk into the
butter/flour mixture and cook, stirring with a whisk, until
thickened. Add cayenne, salt, and pepper, whisking in until
blended.
Add the 1 1/2 c. of cheese mix to white sauce, about a 1/4 c. at
a time, whisking, until the cheese has melted and the sauce is
smooth. Stir the tomatoes and sugar into the cheese sauce.
Combine cooked pasta and cheese sauce, and pour into casserole
dish. Sprinkle remaining 1/2 c. shredded cheese over top. Bake
for 30 to 40 minutes or until bubbly and golden brown on top.
Allow to sit 10 minutes before serving.
Makes 8 servings
