INGREDIENTS
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1 cup Cabot Sharp Cheddar, grated (about 4 ounces) 1 cup Cabot Tomato Basil Cheddar, grated (about 4 ounces) 1 cup Cabot Colby Jack, grated (about 4 ounces) 1 1/2 cups macaroni 1/4 cup milk 2 tablespoons dijon-style mustard 2 plum tomatoes, each cut