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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
6 tbsp. butter 16 ounces uncooked elbow macaroni 1/2 cup all purpose flour 5 cups milk 4 large cloves garlic, peeled and minced 1/4 tsp. salt 1/4 tsp. pepper 3 cups shredded Cheddar cheese 3 cups shredded Monterey Jack cheese 2 tsp. dried thyme 2 1/2 cups diced fresh tomato 3/4 cup dry breadcrumbs
Directions
Preheat oven to 350 degrees. Butter the inside of a 9x13 inch baking dish. Heat a large pot of lightly salted water to a boil. Add pasta and cook, stirring frequently, until just tender. Drain pasta well and cool under cold running water. Place the butter in a large saucepan and melt over medium heat. Add flour and cook, whisking, 1 minute. Whisk in milk and garlic. Reduce heat to medium low and simmer about 10 minutes, stirring occasionally, until sauce is thickened. Stir in salt, pepper, Cheddar, thyme and tomatoes. Mix until cheese is melted. Stir in pasta to coat. Transfer the macaroni and cheese mixture to the prepared dish. Sprinkle the breadcrumbs evenly over. Bake about 20 to 30 minutes until top is golden brown. Serve hot.
Serves 6.
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