Marilyns Mac And Cheese With Tomatoes Food

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BAKED MACARONI AND CHEESE WITH STEWED TOMATOES



Baked Macaroni and Cheese with Stewed Tomatoes image

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

1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans 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.



 image

This old fashioned baked Macaroni and Cheese with Tomatoes is made 3 simple ingredients - macaroni, cheddar cheese and tomatoes. It's real food and comfort food at its finest!

Provided by Terri Gilson

Categories     dinner     lunch

Time 35m

Number Of Ingredients 4

375 g -box of uncooked elbow macaroni (I use Smart pasta (see post))
**2 tsp olive oil (optional)
28 oz -can diced tomatoes (* you can substitute stewed tomatoes)
500 g - package of sharp/old cheddar cheese, grated (* add more (or less) to your liking)

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

MARILYN'S MAC AND CHEESE WITH TOMATOES



Marilyn's Mac and Cheese With Tomatoes image

This is different from most mac and cheese with tomatoes recipes, as it does not use flour or milk. It's good for potluck suppers. My boyfriend made this with no low-fat adjustments, and it was pretty darn good. I personally would have used low-fat cheese and yogurt instead of sour cream. This was from the October 2009 edition of Country Living magazine. It's really easy to make too.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups shell macaroni
1/4 cup cheddar cheese, grated
1/4 cup monterey jack cheese, grated
1/4 cup provolone cheese, grated (or use Mexican cheese blend for all three cheeses)
1/2 cup sour cream
1 (15 ounce) can diced stewed tomatoes, drained
1 tablespoon unsalted butter
2 teaspoons fresh oregano

Steps:

  • Preheat oven to 350°F Cook macaroni according to package instructions, drain and transfer to a 1 quart casserole dish.
  • Stir in remaining ingredients and bake until bubbling, around 30 minutes.

Nutrition Facts : Calories 191.8, Fat 10.7, SaturatedFat 6.3, Cholesterol 28, Sodium 287.9, Carbohydrate 17.7, Fiber 1.7, Sugar 3.7, Protein 7.1

BEEFY MACARONI AND CHEESE WITH TOMATOES



Beefy Macaroni and Cheese With Tomatoes image

Make and share this Beefy Macaroni and Cheese With Tomatoes recipe from Food.com.

Provided by Auntie Jan

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (5 ounce) box macaroni and cheese mix (don't use the cheap mix)
1/4 cup milk
1/4 cup butter (not spread or tub product) or 1/4 cup margarine (not spread or tub product)
1/2 cup of diced onion
1 lb ground beef
1 (14 ounce) can diced tomatoes
salt
pepper
garlic

Steps:

  • Prepare your mac and cheese per instructions on the box. Set aside.
  • Fry your ground beef the with onion added and add whatever spice you like.
  • Garlic, Salt and Pepper are my favorites.
  • After you drain your hamburger you can add the mac and cheese to it.
  • Add your can of diced tomatoes, mix well and heat thru.
  • If you want you can throw some veggies in the mix as well.
  • Enjoy!

Nutrition Facts : Calories 511.6, Fat 30.5, SaturatedFat 14.7, Cholesterol 112.2, Sodium 459.1, Carbohydrate 31, Fiber 2.7, Sugar 6.9, Protein 28.1

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