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-STUFFED TOMATOES
This recipe is a treasure. It is so good you'll want to eat a couple! It is a good way to use leftover mac and cheese; be sure to heat it before using. Or bake up a frozen tray specially for this dish.. This makes a nice luncheon dish. It is also a very good side dish at dinner. This little dish has lots of possibilities! I got this recipe from Janey (now known as Appy Girl) at TOHBB.
Provided by Lorraine of AZ
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Hollow out the tomatoes, leaving a 1/4-inch wall. Place in a round cake pan.
- Combine he hot macaroni and cheese, bacon and onions. Fill the tomatoes.
- Combine the bread crumbs, cheese and butter. Sprinkle on top of the macaroni and cheese. Bake in preheated oven for about 15-20 minutes.
Nutrition Facts : Calories 411.1, Fat 28.2, SaturatedFat 16.4, Cholesterol 68.7, Sodium 987.8, Carbohydrate 19.6, Fiber 2.6, Sugar 5.4, Protein 21.2
MAC AND CHEESE-STUFFED SHELLS
Bring baked mac-and-cheese to another level of comfort food by stuffing the pasta with more pasta! A crown of crunchy cheese cracker crumbs doesn't hurt, either.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
- Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
- Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.
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