Ingredients
2 cups all-purpose flour
2 quarts milk
1/2 teaspoon ground black pepper
1 pound American cheese, cubed
1 (28 ounce) can crushed tomatoes
1 pound elbow macaroni
3/4 cup seasoned dry bread crumbs
Method
Sources
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Recipe1M+
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Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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preheat oven to 450 degrees f (230 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 5 to 7 minutes or until just less than al dente; drain. in large saucepan, heat oil over medium heat. add flour all at once and stir vigorously until combined. add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth. stir in pepper, american cheese and tomatoes. stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat). place macaroni in a 10x15 baking dish. pour cheese mixture over macaroni, and sprinkle with bread crumbs. bake 15 minutes, or until top is golden.