Tomato Mac `N' Cheese - cooking recipe

Ingredients

3 Tbsp. butter
1/2 c. flour
2 c. milk
1 1/4 c. chicken broth
2 tsp. dry mustard
2 tsp. Worcestershire sauce
2 cans diced tomatoes, drained
1/2 tsp. salt
1/4 tsp. pepper
2 c. Cheddar cheese, shredded
1 c. Monterey Jack, shredded
2/3 c. Parmesan, shredded
4 green onion, chopped
1 lb. penne pasta, cooked

Preparation

In large pot, melt butter over med-low heat, whisk in flour and cook 1 minute.
Reduce to low and cook, stirring 3 minutes or until pale gold.
Gradually whisk in milk, broth, mustard and Worcestershire sauce until smooth.
Increase heat to medium and bring to a simmer.
Stir in tomatoes, salt, and pepper and cook, stirring 5 minutes.
Remove from heat and cool slightly.
In a large bowl, combine cheeses.
Stir 2 cups of the cheese mixture, green onion, and pasta into pot of sauce.
Pour into a 3 quart dish, sprinkle with remaining cheese.
Broil 8 - 10 minutes or until bubbly.
Serves 10.