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 TOMATOES
My mother made this often for my daughter and her neighbor friends when they came home from school each day. They loved it and asked their parents to call my mom for recipe. Of course, it would normally be a side dish.
Provided by MJane
Categories Kid Friendly
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
OLD-FASHIONED MACARONI WITH STEWED TOMATOES
Provided by Niki Davis
Time 30m
Number Of Ingredients 1
Steps:
- In a large pot, cook the elbow macaroni according to package instructions, but stop short of al dente. Drain the macaroni and return it to the pot. Add the tomato sauce, stewed tomatoes, and sugar to the drained macaroni, stirring it all together so the macaroni is well coated with sauce. Continue to cook the macaroni for about 10 more minutes for the flavors to combine. Serve immediately.
MUM'S MACARONI AND STEWED TOMATOES
So simple and good! A fave of mine since I was a kid. I still make this often, and just like our suppers when I was young, it is a great side with pork chops. I will have this as a meal on it's own. Use a whole grain pasta and it is suitable for a diabetic diet.
Provided by Sue Fitzpatrick
Categories Pasta Sides
Number Of Ingredients 3
Steps:
- 1. Cook 2 cups of elbow macaroni and drain. Put back in pot and add 1 can of stewed tomatoes. (I like the ones with the green and red pepper bits in it.) Return to heat and stir until tomatoes are heated. Remove from heat and serve. Add pepper to taste.
MACARONI AND TOMATOES
I absolutely love this and it's so simple to make. My mom used to make this a lot as a side dish when I was younger. It's a comfort food for me.
Provided by Shellbelle
Categories Low Cholesterol
Time 12m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cook and drain the macaroni as directed on the package.
- Pour macaroni into a large bowl.
- Add diced tomatoes and tomato sauce and stir well to combine.
- Serve.
- Can be served cold or hot, I prefer it cold.
MOM'S BAKED TOMATO AND CHEESE MACARONI
This is not your everyday mac & cheese. It always tasted best when Dad would stop in Pinconning MI on his way home from deer hunting each year to pick up a huge round of Pinconning cheese. Mom had 5 hungry kids sitting at the table waiting for this to come out of the oven!
Provided by ElaineAnn
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe.
- Note 2: You may use stewed or diced tomatoes.
- Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
- Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
- Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
- Cut cheese into small chunks and set aside.
- Preheat oven to 350°.
- Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
- Pour 1/4 cup water over the top. Cover with foil.
- Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 395.3, Fat 14.2, SaturatedFat 8.5, Cholesterol 34.8, Sodium 555.6, Carbohydrate 50.4, Fiber 2.5, Sugar 3.8, Protein 16.4
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.
MACARONI AND TOMATOES
This is a delicious side dish to add to about anything.
Provided by K.Thomas
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 34.4 g, Cholesterol 5.9 mg, Fat 3.5 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 362.3 mg, Sugar 5.2 g
OLD FASHIONED STEWED TOMATOES
Old Fashioned Stewed Tomatoes are a treat for your taste buds. Sweet garden tomatoes are cooked slowly with onions, green peppers and butter to form a rich sauce which is soaked up with chunks of bread. This is the perfect accompaniment for any summer meal.
Provided by Barbara
Categories Appetizer Side Dish
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium heat.
- Add chopped green peppers and onion, and cook until translucent, approximately 5 minutes.
- Add minced garlic, and cook for 1 minute.
- Add tomatoes, sugar and water, and simmer until tomatoes begin to fall apart, approximately 20 minutes.
- Stir in bread cubes. Start with 2 slices of bread that have been torn into 1-inch pieces, and if the mixture seems soupy, add an additional slice. Cook until bread barely holds it shape.
- Season to taste with salt and pepper. Serve hot.
BAKED MACARONI WITH TOMATOES RECIPE
If you're a fan of chili mac or spaghetti, you'll love baked macaroni with tomatoes. My mom called it "goulash" when I was growing up, but it also had ground beef in it.
Provided by Moms Who Think
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook macaroni, arrange in greased 1 quart casserole.
- Melt butter in skillet, and add onion, green pepper and A1 sauce. simmer 5 minutes.
- Add tomatoes, salt and pepper. Heat through.
- Pour mixture over macaroni, toss well.
- Sprinkle cheese on top. Bake in hot oven of 400°F, 20 minutes, or until cheese melts.
STOVE TOP MACARONI AND TOMATOES
My parents made this often when I was a child and it is still one of my favourite meals as an adult. Quick, tasty and cheap! We usually have this as a main dish with a salad and rolls. Measurements are approximate as I don't follow a recipe and it can be adjusted for personal preference. Can use whole, crushed or diced tomatoes
Provided by mrsrexy
Categories One Dish Meal
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook macaroni according to direcions.
- Drain and return to pot.
- Add tomatoes including juices and heat on low/medium until hot.
- If using diced or whole tomatoes, crush.
- Be careful macaroni doesn't stick to bottom of pot - stir frequently!
- I have added butter and/or cheese whiz for additional flavour.
- Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes.
- I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.
MACARONI AND TOMATOES
Macaroni and Tomatoes is a classic Southern recipe that is easy to make with pantry staples and is ready in less than 20 minutes.
Provided by Jennifer Stewart
Categories Side Dishes
Time 15m
Number Of Ingredients 5
Steps:
- Prepare the pasta according to package directions. Drain, reserving 1/4 cup pasta water.
- While the pasta is cooking, in a large sauce pan or deep skillet, add the bacon fat over medium heat.
- Add the diced and stewed tomatoes. Stir and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- When the pasta is done, add the cooked noodles and stir to combine.
- Let the macaroni and tomatoes simmer for an additional few minutes to allow the flavors to mix.
- If the sauce is too thin you can add a little of the pasta water or a cornstarch slurry to thicken it.
- Remove and serve. Garnish with fresh parsley and grated Parmesan cheese if desired.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 385 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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