BAKED MACARONI TOMATOES & CHEESE
It doesn't get much easier than this for a weeknight supper - just toss a salad to complete the meal!
Provided by CountryLady
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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 MACARONI AND CHEESE WITH TOMATO
This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.
Provided by DUSTI517
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 740.1 calories, Carbohydrate 71.4 g, Cholesterol 104.1 mg, Fat 37.9 g, Fiber 3.8 g, Protein 28.3 g, SaturatedFat 22.8 g, Sodium 797.2 mg, Sugar 7.6 g
BAKED TOMATO MAC 'N CHEESE
Watch out! This delicious macaroni and cheese recipe will have you making mac 'n' cheese from scratch instead of from a box forever. You and your family will be enjoying the warm, creamy, cheesy, comfort-foody deliciousness quicker than you think-perfect for a school night! And with the surprise of a bit of Mexican flavor, you'll be number one in their books.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 703.1 calories, Carbohydrate 70.6 g, Cholesterol 95.9 mg, Fat 33.7 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 22.4 g, Sodium 1086.5 mg, Sugar 8.5 g
QUICK TOMATO MACARONI CHEESE
This is a really easy macaroni cheese - it's super gooey inside, crunchy on top and nicely cheesy
Provided by Jamie Oliver
Categories Mains Jamie's Dinners American Tomato Quick fixes Pasta & risotto
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- I think this is the best macaroni cheese recipe ever (even though it's a bit naughty)! I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one - you can chop it all up by hand instead and then mix it in a bowl.
- Preheat your oven to 200ºC/400ºF/gas 6. Get a pan of salted boiling water going and cook your macaroni according to the packet instructions. Meanwhile, break your bread up, place it in the food processor and whiz it up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whiz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whiz until smooth and season carefully to taste so it's really yummy!
- By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you'll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 8-10cm deep - this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil - this will give you a lovely crunch topping.
- Place in the preheated oven for 20-25 minutes or until piping hot and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad - and you'll love it.
Nutrition Facts : Calories 611 calories, Fat 32.9 g fat, SaturatedFat 18.7 g saturated fat, Protein 26.4 g protein, Carbohydrate 50.1 g carbohydrate, Sugar 8.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BAKED MACARONI AND CHEESE WITH STEWED TOMATOES
Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.
Provided by Karen..
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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 MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
BAKED MAC AND CHEESE WITH TOMATOES
It's like a grilled cheese meets tomato soup in one big cozy pan of dinner wonderful.
Provided by Rachel Ballard
Categories Side Dish
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 336 kcal, ServingSize 1 serving
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
CHEESE AND TOMATO MACARONI
A family favorite. Very easy to make and ideal if you have a tight budget.
Provided by J.R. Jackson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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 and transfer pasta to a large baking dish.
- Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
- Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
- Broil in the preheated oven until cheese is melted and browned, about 5 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.9 g, Cholesterol 29.8 mg, Fat 13.9 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 6.7 g, Sodium 369.2 mg, Sugar 4.9 g
MACARONI AND CHEESE WITH TOMATOES
Make and share this Macaroni and Cheese with Tomatoes recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375.
- Prepare casserole dish.
- Slice tomatoes into 1/2 inch thick slices, set aside.
- Crumble bread crumbs with finger tips, sit aside.
- In a 2 quart saucepan over medium heat, melt the butter.
- Add flour, dry mustard and salt.
- Cook together for 2 or 3 minutes.
- Add milk little by little and continue stirring until mixture thickens.
- Add cheese and stir until melted.
- Place 2 tomato slices in bottom of casserole dish.
- Add half of the macaroni.
- Place another 2 tomato slices,then the remainder of macaroni.
- Pour sauce over all.
- Add 3 slices tomato on top and sprinkle with bread crumbs.
- Bake 20 minutes and Serve Immediatly.
Nutrition Facts : Calories 625.7, Fat 26.6, SaturatedFat 16.1, Cholesterol 77, Sodium 860, Carbohydrate 66.4, Fiber 3.4, Sugar 3.8, Protein 29.5
MOM'S BAKED TOMATO AND CHEESE MACARONI
This is not your everyday mac & cheese. It always tasted best when Dad would stop in Pinconning MI on his way home from deer hunting each year to pick up a huge round of Pinconning cheese. Mom had 5 hungry kids sitting at the table waiting for this to come out of the oven!
Provided by ElaineAnn
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 395.3, Fat 14.2, SaturatedFat 8.5, Cholesterol 34.8, Sodium 555.6, Carbohydrate 50.4, Fiber 2.5, Sugar 3.8, Protein 16.4
BAKED MACARONI WITH TOMATOES RECIPE
If you're a fan of chili mac or spaghetti, you'll love baked macaroni with tomatoes. My mom called it "goulash" when I was growing up, but it also had ground beef in it.
Provided by Moms Who Think
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook macaroni, arrange in greased 1 quart casserole.
- Melt butter in skillet, and add onion, green pepper and A1 sauce. simmer 5 minutes.
- Add tomatoes, salt and pepper. Heat through.
- Pour mixture over macaroni, toss well.
- Sprinkle cheese on top. Bake in hot oven of 400°F, 20 minutes, or until cheese melts.
Steps:
- Cook elbow macaroni as per instructions. * I add some olive oil to prevent it from sticking, but that's optional. Drain macaroni through colander.
- Return to pot or casserole dish and add tomatoes.
- Mix tomatoes into macaroni.
- Heat oven to broil (500 degrees F) and top with shredded cheese.
- Bake macaroni and cheese with tomatoes on middle rack under the broiler for 3-5 minutes or until bubbly and lightly browned (to your preference). * I put a cookie sheet underneath to prevent spills from dripping down. * Keep a close eye on it to prevent burning.
- Serve hot.
Nutrition Facts : Calories 576 kcal, Carbohydrate 53 g, Protein 31 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 88 mg, Sodium 712 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BAKED MACARONI AND CHEESE WITH TOMATOES
The use of lowfat milk in this recipe makes it a lot healthier than the standard variety. The recipe only uses about half the box of macaroni, but you can make the whole box if anyone in your family prefers plain pasta. Serve it with a carrot and apple salad with pecans.
Provided by lawmama
Categories Cheese
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 9
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.
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