Baked Mac And Cheese With Italian Stewed Tomatoes Food

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.

BAKED MAC AND CHEESE WITH TOMATOES

Steps:

• Preheat the oven to 350.
• Bring a large pot of water to a boil.
• Add the pasta and cook 2 minutes less than the package directs. Drain and set aside.
• In a large oven-safe skillet (if you don't have a skillet that goes in the oven you can transfer your mac and cheese to a baking dish in a bit), melt the butter and add the flour.
• Stir until the flour cooks and the raw flour flavor is gone--about a minute or so.
• Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine.
• Bring to a simmer and cook until the sauce thickens--another 5 to 6 minutes.
• Add the cheese and stir until it melts.
• Add the pasta and stir.
• If transferring to a baking dish, spray the dish with non-stick spray. If not, transfer your skillet to the oven and top with the bread crumbs if you are using them.
• Bake until golden and bubbly--about 35-40 minutes. Serve warm.

BAKED MACARONI TOMATOES & CHEESE

Steps:

• Cook pasta til tender but firm, drain& return to pot.
• Beat eggs with milk& add to macaroni; cook over low heat, stirring until no liquid remains& macaroni is cooked (about 3 mins).
• Remove from heat& stir in tomatoes, breaking up with back of spoon, and soup.
• Spoon ½ of mixture into greased casserole dish& sprinkle with ½ of cheese.
• Top with remaining macaroni mixture& sprinkle with bread crumbs.
• Bake, uncovered, at 375F for 25 minutes, sprinkle with remaining cheese& bake until melted.

BAKED TOMATO MAC N CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
• Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
• Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
• Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

BAKED MACARONI AND CHEESE WITH TOMATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

ITALIAN STEWED TOMATOES

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

STEWED TOMATOES (GOBBLEDYGOOK)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
• Bake until hot and the tomatoes are tender, about 45 minutes.

BAKED MACARONI AND CHEESE WITH TOMATOES

Steps:

• Cook the macaroni according to the package directions and drain.
• Preheat oven to 350 degrees.
• Spray a large (2 quart) casserole with nonstick cooking spray.
• In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. Stir it thoroughly.
• Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. Mix it well.
• Add the milk, salt, mustard and tomatoes to the macaroni and toss.
• Pour the mixture into the casserole and smooth the top with a spatula.
• Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set.
• (Meanwhile, prepare a salad, if you are serving it.)
• Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.

BAKED TOMATO MAC 'N CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Whisk milk and flour together in a small bowl.
• Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
• Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
• Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

MOM'S BAKED TOMATO AND CHEESE MACARONI

Steps:

• Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe.
• Note 2: You may use stewed or diced tomatoes.
• Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
• Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
• Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
• Cut cheese into small chunks and set aside.
• Preheat oven to 350°.
• Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
• Pour 1/4 cup water over the top. Cover with foil.
• Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.

STOVE TOP MACARONI AND TOMATOES

Steps:

• Cook macaroni according to direcions.
• Drain and return to pot.
• Add tomatoes including juices and heat on low/medium until hot.
• If using diced or whole tomatoes, crush.
• Be careful macaroni doesn't stick to bottom of pot - stir frequently!
• I have added butter and/or cheese whiz for additional flavour.
• Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes.
• I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.