Macaroni and Cheese with Tomatoes

Serves 8 to 10

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.

Ingredients

•   Salt and pepper
• 1 pound elbow macaroni (see note)
• 1 (28-ounce) can petite diced tomatoes
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/4 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

Instructions

• 1. COOK MACARONI Adjust oven 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.
• MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

Skillet Goulash

Serves 4

Be sure to trim the steaks of all visible fat before cooking. Use sweet paprika, not the hot or smoked varieties, in this recipe.

Ingredients

• 2 strip steaks, about 1 inch thick, trimmed of fat
•   Salt and pepper
• 3 tablespoons vegetable oil
• 1 onion, halved and sliced thin
• 1 red bell pepper, seeded and chopped fine
• 1/4 cup paprika (see note)
• 1 tablespoon tomato paste
• 4 cups low-sodium beef broth
• 1/2 pound wide egg noodles (about 4 cups)
• 2/3 cup sour cream

Instructions

• 1. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
• 2. Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and bell pepper until softened, about 5 minutes. Stir in paprika and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and noodles and cook covered, stirring occasionally, until noodles are tender, about 8 minutes. Remove from heat, cover, and keep warm.
• 3. Cut steaks in half lengthwise, then cut into thin slices. Stir sour cream and sliced steak, along with any accumulated juices, into pan. Season with salt and pepper. Serve.