Spicy Mac and Cheese ...and Giveaway!!!!

 
Shortly after this recipe made its debut in Bon Appetit in 1995, it  became my daughter's favorite meal.  Quite often it's her birthday entree. The buttery Havarti, garlicky tomato sauce and pasta combine to make a delicious adult version of mac and cheese. Feel free to adjust the red pepper flakes to the level of spiciness you enjoy.

Red Gold sent me a wonderful gift box which included 6 cans of various tomato products: Stewed Tomatoes, Crushed Tomatoes, Tomato Sauce, Petite Diced Tomatoes, Petite Diced Tomatoes with Green Chilies, and Chili Ready Diced Tomatoes.  Red Gold has been around since the 1940's, and they grow their tomatoes in the Midwest where the soil and climate is ideal for producing the most incredible product.  Red Gold's 28 ounce cans of whole tomatoes are perfect for this recipe.

Red Gold has offered one of my US friends an opportunity to win their six pack of tomatoes.  To enter to win your premium tomatoes, please leave a comment with an email and you will be entered to win!  This giveaway will end on December 22, 2011, at 5 PM.  The winner will be notified on December 23. These are quality tomato products...perfect for your gameday chili or any of your favorite tomato dishes.

I suggest trying Red Gold tomatoes in some of my favorite Skinny Chick recipes:


Penne with Sausage and Tomatoes~
Rustic Farro Soup~ 
Spaghetti with Sunday Gravy~
Italian Sausage and Pasta Soup~

Spicy Mac and Cheese...adapted from American Favorites by Betty Rosbottom

3 tablespoons olive oil

Large onion, chopped

2-3 cloves garlic, chopped

3 28-ounce cans whole tomatoes, drained and chopped

2 teaspoons dried basil

1/2-1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 cup chicken broth

1 pound penne pasta

10-12 ounces Havarti cheese, shredded

1/3 cup grated Parmesan

1/2 cup sliced black olives

Fresh basil, chopped, for garnish (optional)

Heat olive oil in a large pot. Saute onion and garlic till onion is translucent.  Add tomatoes, basil, crushed red pepper flakes and salt. Stir well. Add broth and bring to a simmer.  Cook till liquid is reduced.  Check for seasonings and add more pepper flakes and salt if needed.

Cook pasta in well salted water according to package instructions.  Drain well and mix into tomato sauce.  Add Havarti and toss till well combined.  Pour into a large, greased baking dish.  Sprinkle with Parmesan, then olives.  Bake at 350º for about 20 minutes, till hot and bubbly.  Sprinkle with basil if desired.

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