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.
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
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
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
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
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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