Baked Tomato Macaroni & Cheese

A comforting old time favorite food.
Creamy cheesy goodness in every bite.

Ingredients:
4 quarts water
1/2 teaspoon salt
1 pound elbow macaroni
1 (28 ounce) can diced tomatoes
6 tablespoon unsalter butter, melted
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper4 cups half and half
1 cup chicken stock
4 cups mild chedder cheese, shredded
2 cups sharp chedder cheese, shredded
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F.
Bring water to a boil in a soup pot,
add salt and elbow macaroni.
Cook for about 8 minutes, drain and
place macaroni back in soup pot.
Add in can of drained diced tomatoes,
melted butter, flour, cayenne, half and half
along with chicken broth, stir to combine.
Simmer for 15 minutes then stir in cheeses.
Season with salt and pepper to taste.
Pour macaroni and cheese into a baking dish.
Bake uncovered for 20 minutes.
Let cool some before serving.