Macaroni Cheese With Diced Tomatoes Food

ZESTY MAC & CHEESE

Steps:

• Cook macaroni as directed on package, omitting salt. Drain.
• Microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Stir in milk.
• Add macaroni to VELVEETA sauce; stir to evenly coat.

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 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.

MACARONI & CHEESE WITH DICED TOMATOES

Steps:

• 1. Preheat oven to 400 degrees F. NOTE: instead of using 4 cups of half & half I used 2 cups of evaporated milk and 2 cups of heavy whipping cream. I also used regular diced tomatoes instead of petite. Spray a 13 X9 deep dish casserole dish with non stick cooking spray & set aside till needed
• 2. Boil macaroni add 1 Tablespoon of salt to water and cook for 6 minutes only. Then drain in a strainer or colander and pour back into the pot. Then add in the 2 cans of diced tomatoes UNDRAINED. Cook over medium high heat until most of the liquid has been absorbed into the pasta, about 5 minutes all the while you are continuously stirring to prevent pasta from sticking. Then remove from heat & set aside.
• 3. Next melt butter in a medium size sauce pan over medium high heat.
• 4. Add in the flour & cayenne Pepper, and stir until mixture becomes a thick paste.
• 5. These are some of the ingredients to make the sauce. The flour Evaporated milk and heavy cream and chicken broth.
• 6. Slowly Add in the milk and cream mixture along with the chicken broth, then whisk constantly to incorporate the flour mixture into the liquid, constantly whisking and stirring until mixture begins to come to a boil.
• 7. Reduce heat to medium and simmer until mixture begins to thicken, about 15 minutes, and it will coat the back of a spoon.
• 8. Remove from heat, then pour in both shredded cheeses, and stir until the cheese melts . Add in the steak seasoning, granulated garlic, & blend together.
• 9. Now pour about half of the cheese mixture over the macaroni, and stir to blend together. Then add in the cheddar cheese cubes, and mozzarella cheese cubes. Stir to mix into macaroni.
• 10. Repeat with the remaining sauce, and stir until cheese sauce is mixed into the macaroni. Now pour into prepared casserole dish, and bake in preheated 400 degree F. oven for 15 -20 minutes. Place dish in a rimmed baking pan to catch any potential spills. PLEASE ALLOW CASSEROLE TO REST FOR 10 TO 15 MINUTES BEFORE SERVING, so it has time to set and come together.
• 11. Serve and enjoy,

MAC AND CHEESE WITH CHICKEN, TOMATO AND BASIL

Steps:

• 1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
• 2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
• 3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
• 4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving.

MACARONI AND CHEESE WITH TOMATO

Steps:

• Heat oven to 400 degrees.
• Heat large pot of salted water to boiling. Add pasta and cook until tender but still very firm. Drain thoroughly and transfer to mixing bowl.
• Meanwhile, melt butter in heavy medium saucepan over medium-low heat. Add flour and stir until smooth. Reduce heat to low and cook, stirring constantly, 3 minutes. Gradually whisk in milk and broth. Heat, stirring constantly, until simmering. Stir in tomatoes, salt, and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Remove from heat.
• Add 1 cup Cheddar, the Gruyere, and Parmesan to sauce and stir to combine. Pour sauce over pasta and toss to combine. Transfer 2-1/2 quart casserole.
• Bake 15 minutes. Stir carefully but thoroughly, then sprinkle with remaining Cheddar. Bake until bubbling hot and cheese is golden brown, about 15 minutes longer. Let stand 2-3 minutes before serving.

MACARONI AND TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

CLASSIC MACARONI AND TOMATOES

Steps:

• Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.
• In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.
• Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

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.

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.

CREAMY TOMATO MACARONI AND CHEESE

Steps:

• Cook the pasta according to package directions. Then drain and set aside.
• In a pan, melt the butter and cook the onion and garlic until lightly browned.
• Add the flour to the onion mix and stir, mixing thoroughly.
• Whisk in the milk, and stir until the mixture is thickened.
• Add the tomato paste, diced tomatoes and oregano. Stir until the tomatoes are warmed through.
• Gradually stir in the grated and parmesan cheeses.
• Add the pasta and stir.
• Serve right away and enjoy!

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.

TOMATO MACARONI CASSEROLE

Steps:

• In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

QUICK TOMATO MAC 'N' BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.

OLD FASHIONED MACARONI AND TOMATOES - GRANDMA'S MACARONI WITH TOMATOES RECIPE

Steps:

• Cook elbow macaroni in boiling, salted water according to package instructions. Drain well.
• In a large skillet, pour in tomatoes, breaking them up in bite-sized chunks using a meat chopper or your clean hands.
• Add cooked macaroni, sugar and salt; bring to a simmer over medium heat, stirring occasionally.
• Once simmering, lower heat and add butter, stirring until melted.
• Taste, and add black pepper and additional salt if desired. Tastes great served with buttered bread.