Preparation

1. Preheat oven to 350°.
2. Cook macaroni in salted water until softened but still a bit firm. Drain and set aside.
3. While pasta is cooking, melt butter in a 4-quart pot over low heat.
4. Add flour and whisk until all the butter is absorbed into the flour, then cook for 1 additional minute.
5. Add chicken or vegetable stock and whisk until all the flour is dissolved. Whisk in the milk, salt, garlic powder, onion powder, pepper and cayenne.
6. Increase heat to medium and continue to whisk as the mixture begins to thicken and takes on the appearance of a heavy cream sauce.
7. Remove pot from the heat and add 2 cups of cheese, stirring until smooth.
8. Add the cooked pasta to the cheese sauce and combine. Pour the mixture into a buttered 9x13-inch casserole dish.
9. Top with chopped tomatoes, the remaining cup of cheddar cheese and all the breadcrumbs.
10. Place in oven for 15 minutes. Allow mac and cheese to cool for 5 minutes, then sprinkle flax meal over the top and serve.