We felt the Tabasco gave this dish a nice kick! I subbed 3 cups of Rotini pasta for the 2 cups of elbow macaroni, plus I subbed stewed tomatoes for the diced tomatoes, and I used 2% milk instead of the 1%.
Even though I added the cayenne pepper, I still added a few dashes of Tabasco Green Pepper Sauce to my serving on my plate, while my husband added regular Tabasco to his. Made this for last night's dinner, but hubby and I agreed this dish seemed to be missing something. Lori, I'm looking forward to making this again. It tasted ever so good when I reheated it in the microwave.
Enjoyed the tomatoes in this dish, and enjoyed the aroma of the cheese after I took it out of the oven. In another saucepan, I heated the broth and stewed tomatoes along with the already cooked pasta for just a few minutes, then added that to the cheesy-creamy sauce in a 2-1/2 quart casserole baking dish, and baked the mac 'n' cheese for 22 minutes. I then turned off the heat, and added the 3 cups of shredded cheese stirring continuously til the cheese melted. After I added the flour to the butter, I only needed to cook that for about 1 minute, then I gradually stiired in the milk and half-and-half, and cooked that for about 4 minutes to thicken up the sauce, to make it creamy, and for the lumps of flour to disapear.
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