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 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.
MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN
This is the ultimate comfort food ever. This was my grandma's recipe passed down from my mother to me. Best thing is that it tastes even better reheated. Enjoy !
Provided by carden41
Categories Macaroni And Cheese
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook the long macaroni al dente and set aside.
- Dice the onions or put in food processor until finely chopped.
- In a large saucepan, heat the olive oil, add the onions and cook until tender.
- Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
- Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
- Make sure that everything is well coated.
- Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
- Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
- Bake at 350 for about 45 minutes until bubbly.
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
GRATINEED MACARONI AND CHEESE WITH TOMATOES
Make and share this Gratineed Macaroni and Cheese With Tomatoes recipe from Food.com.
Provided by WiGal
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
- Preheat oven to 350 degrees.
- Drain and rinse macaroni.
- Butter a 9 X 13 inch pan or 3 quart casserole; set aside.
- Melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
- Heat milk in a sauce pan over medium heat until warm.
- Heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
- Add flour, cook, whisking 1 minute.
- Whisk in warm milk a little at a time.
- Cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
- Remove milk mixture from heat.
- Add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
- Stir pasta and tomatoes into cheese sauce.
- Pour into buttered dish; sprinkle with bread topping.
- Bake until bubbly and golden, about 30 minutes.
- Let cool slightly before serving.
Nutrition Facts : Calories 970.8, Fat 44, SaturatedFat 26.9, Cholesterol 129.6, Sodium 1372.2, Carbohydrate 102.7, Fiber 4.9, Sugar 5.8, Protein 41
TOMATO SOUP WITH GRATINEED GRILLED CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil and fill a large bowl with ice water. Core the tomatoes and cut a shallow X into the skin on the bottom of each with a sharp knife. Boil the tomatoes just long enough for the skin to be easy to peel, about 20 seconds. Transfer to the ice bath to cool. Peel the tomatoes, quarter them lengthwise, and remove the seeds. Coarsely chop the flesh.
- Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent and softened but not browned, about 5 minutes. Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer until the tomatoes start to break down, about 15 minutes. Remove the basil sprig and transfer the soup to a blender. Puree until very smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste.
- Preheat the broiler on high with the heating element about 6 inches above the rack. Divide the soup among 4 small broiler-proof bowls. Place a slice of bread in each and top with the cheese. Broil until the cheese is melted, bubbling and lightly browned in spots. Garnish with a basil leaf and serve immediately.
ULTIMATE MACARONI CHEESE
Learn how to make perfect macaroni cheese every time with this recipe
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h10m
Yield Serves 4 generously, with enough for seconds
Number Of Ingredients 10
Steps:
- Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
- Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
- Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
- When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
- Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.
Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium
CREAMY CHEESE & TOMATO MACARONI
Try pasta instead of potatoes as a quick side-dish with chicken or steak
Provided by Good Food team
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don't have a small processor, finely chop the tomatoes, then mix everything together.)
- Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.
Nutrition Facts : Calories 314 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 0.33 milligram of sodium
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.
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
MACARONI AND CHEESE WITH GROUND BEEF AND TOMATOES
This is a very DELICIOUS and EASY. This is either a one dish meal for 4 people or side dishes for 10 people. If you have any questions you can e-mail me. [email protected]
Provided by Alan Leonetti
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot on medium-high heat, bring 2 quarts of salted (1 teaspoons salt) water to a boil.
- Add macaroni to boiling water and cook until tender.
- Drain off the water from the macaroni.
- On low heat add butter, milk and cheese. Stir until cheese is melted.
- Remove from heat and set aside.
- In a deep skillet on medium heat cook the ground beef, salt, pepper and garlic powder until the ground beef is no longer pink, making sure that the ground beef is finely broken up.
- Add the diced tomatoes to the ground beef, without any juice from the tomatoes.
- Add the ground beef mixture to the pot that contains the macaroni. Stir for 1 minute on low heat. Serve and enjoy.
Nutrition Facts : Calories 559.5, Fat 36.6, SaturatedFat 18.9, Cholesterol 133.9, Sodium 417.8, Carbohydrate 23.2, Fiber 1.4, Sugar 2, Protein 33
THREE CHEESE MACARONI AND TOMATOES
Make and share this Three Cheese Macaroni and Tomatoes recipe from Food.com.
Provided by Red Chef Mama
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees (farenheit).
- Bring a large pot of salted water to a boil and cook macaroni according to package directions.
- Drain pasta and pour back into large pot.
- In a bowl stir together the tomatoes, garlic, Italian seasoning, salt and pepper.
- Stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese.
- Stir in the tomato mixture.
- Pour mixture into a greased 9x13 casserole dish.
- Sprinkle the remaining cheese on top of the casserole.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 500.9, Fat 21.4, SaturatedFat 12.7, Cholesterol 66.5, Sodium 895.8, Carbohydrate 49.7, Fiber 3.6, Sugar 6.5, Protein 27.6
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