Macaroni and cheese has been around since the 14th century and I can't see it ever losing its popularity. Today's recipe takes the traditional mac and cheese as we all know it and throws in a curve ball.

tedmurphy, flickr


1 lb elbow macaroni and cheese, 3/4 cup milk or heavy cream, 1/2 stick of butter, 1 lb of your favorite cheese (may I suggest half Gruyere and half Sharp Cheddar) 1 can tomato soup, 3 Tbs and a sprinkle of flour and one whole tomato (optional)


Prepare the macaroni per package directions and set aside. In a medium saucepan melt the butter and add the flour, stirring continually on low for about a minute add the milk or cream cook for another 2-3 minutes then add the cheese once the cheese has melted add the tomato soup and remove from heat, stir to blend. Put the macaroni in an baking pan and pour cheese sauce over the top, using a wooden spoon separate the noodles as you pour the sauce to get in between. If using a tomato slice it thinly and top mac and cheese, now bake in preheated 375 oven for about 45 minutes or until bubbly.

This is a great vegetarian meal or served with country sausage. Enjoy