Macaroni Tomato And Cheese 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.

MACARONI AND CHEESE WITH TOMATOES

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.

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, TOMATO AND CHEESE

Steps:

• Cook the pasta however long you prefer it (ex. al dente) then drain.
• While boiling the pasta open the can of tomatoes. If whole then cut into up to make them bite-size or smaller.
• While boiling grate the cheese. I make sure I have enough to coat the pasta when stirred in later.
• After draining the pasta add the tomatoes and the cheese. I leave the pot on burner on simmer to help warm up the tomatoes and melt the cheese. Stir in so it all melts together. You can add milk if you want more liquid than the tomatoes had.
• (optional) Add butter, margarine, salt or pepper either when mixing or as each person prefers on their plate.
• Enjoy!

MACARONI AND CHEESE

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.

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, TOMATOES AND ONIONS AU GRATIN

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.

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.

SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a 2 quart shallow casserole.
• Heat water for the macaroni.
• Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
• Pour into a colander to drain.
• Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
• Stir in the sausage and tomatoes and remove from the heat.
• Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
• Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
• Let stand 5-10 minutes before serving.

MACARONI AND CHEESE WITH BACON AND TOMATO

Steps:

• Heat oven to 350 degrees F.
• Generously butter a 1/12 quart baking dish.
• Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
• Heat large pot of salted water to a boil.
• Cook pasta until al dente, about 7 minutes.
• Drain.
• Place in large bowl.
• Melt butter in large saucepan.
• Whisk inflour; cook, stirring, 2 minutes.
• Add nutmeg; cook 1 minute.
• Whisk in milk all at once.
• Heat to boil; simmer, stirring, 5 minutes.
• Season with salt and pepper.
• Remove from heat; stir in cheeses until melted.
• Add sauce to pasta, mix well.
• Spoon 1/2 mixture into prepared baking dish.
• Add tomatoes and bacon in an even layer.
• Top with remaining macaroni mixture.
• Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
• Sprinkle over macaroni.
• Bake until golden and bubbly, about 45 minutes.

ULTIMATE MACARONI CHEESE

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.

MACARONI, CHEESE & TOMATOES

Steps:

• Cook elbows according to package directions, drain.
• In glass casserole dish cover bottom with some elbow macaroni and pour enough tomatoes to give your macaroni a light coat. Drop Cheez Whiz by the spoonful in 4 or 5 spots. Keep going with this layering until your done. On the top finish off with the bread crumbs and pour the melted butter on top of that. Pour milk down through the casserole.
• Bake at 325°F for 40 minutes or until bubbly and brown.

MACARONI AND TOMATOES

Steps:

• While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
• Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
• Stir to coat.
• Add tomatoes along with the juice.
• You could also add crisp bacon pieces when served.

MACARONI IN CHEESY TOMATO SAUCE

Steps:

• This is a 2-pan method. Using a larger pan - boil water and follow pkg directions for the pasta, adding oil and salt.
• Using the second pan - combine tomato sauce and cut up Kraft Cheese, salt to taste. Using medium heat, melt the cheese in the sauce, stiring till blended while the pasta is cooking.
• When pasta is done, drain, rinse quickly with very hot tap water, drain. Put back in pan. (putting it in the pan helps to keep it warm while mixing it. Put sause on pasta and mix it.

CHEESE AND TOMATO MACARONI

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.

CREAMY CHEESE & TOMATO MACARONI

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.