Tomato mac and cheese

Let the finished dish rest for 10 to 15 minutes before you

serve it; otherwise, it will be soupy. Barilla is our favorite

brand of elbow macaroni.

Salt and pepper

1 pound elbow macaroni (see note)

1 (28-ounce) can petite diced tomatoes

6 tablespoons unsalted butter

½ cup all-purpose flour

¼ teaspoon cayenne pepper

4 cups half-and-half

1 cup low-sodium chicken broth

4 cups shredded mild cheddar cheese

2 cups shredded sharp cheddar cheese

1. COOK MACARONI: Adjust oven rack to middle position

and heat oven to 400 degrees. Bring 4 quarts water

to boil in large Dutch oven over high heat. Stir in 1 tablespoon

salt and macaroni and cook until just al dente, about

6 minutes. Drain pasta and return to pot. Pour diced

tomatoes with their juices over pasta and stir to coat. Cook

over medium-high heat, stirring occasionally, until most of

liquid is absorbed, about 5 minutes. Set aside.

2. MAKE SAUCE: Meanwhile, melt butter in medium

saucepan over medium heat until foaming. Stir in flour

and cayenne and cook until golden, about 1 minute. Slowly

whisk in half-and-half and broth until smooth. Bring

to boil, reduce heat to medium, and simmer, stirring

occasionally, until mixture is slightly thickened, about

15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt,

and 1 teaspoon pepper until cheeses melt. Pour sauce over

macaroni and stir to combine.

3. BAKE MACARONI AND CHEESE: Scrape mixture into 13

by 9-inch baking dish set in rimmed baking sheet and bake

until top begins to brown, 15 to 20 minutes. Let sit for 10

to 15 minutes before serving.