Parmesan Topped Tomatoes On Macaroni Cheese Food

QUICK TOMATO MACARONI CHEESE

Steps:

• I think this is the best macaroni cheese recipe ever (even though it's a bit naughty)! I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one - you can chop it all up by hand instead and then mix it in a bowl.
• Preheat your oven to 200ºC/400ºF/gas 6. Get a pan of salted boiling water going and cook your macaroni according to the packet instructions. Meanwhile, break your bread up, place it in the food processor and whiz it up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whiz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whiz until smooth and season carefully to taste so it's really yummy!
• By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you'll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 8-10cm deep - this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil - this will give you a lovely crunch topping.
• Place in the preheated oven for 20-25 minutes or until piping hot and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad - and you'll love it.

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.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

THREE CHEESE MACARONI AND TOMATOES

Steps:

• Preheat oven to 350 degrees (farenheit).
• Bring a large pot of salted water to a boil and cook macaroni according to package directions.
• Drain pasta and pour back into large pot.
• In a bowl stir together the tomatoes, garlic, Italian seasoning, salt and pepper.
• Stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese.
• Stir in the tomato mixture.
• Pour mixture into a greased 9x13 casserole dish.
• Sprinkle the remaining cheese on top of the casserole.
• Bake in preheated oven for 20 minutes.

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.

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

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.

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.

PARMESAN MACARONI AND CHEESE

Steps:

• Heat Smart Balance butter spread in pan over medium heat until melted. Add flour all at once, whisking until smooth. Cook, stirring occasionally, over medium heat until flour mixture is cooked, about 3 minutes.
• Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture begins to thicken, at least 5 minutes. Stir in salt and Tabasco.
• Add parmesan and mozzarella to sauce, reserving a little of both to sprinkle on top later. Stir until cheese is melted.
• Meanwhile, cook Dreamfields pasta according to directions on box and drain.
• Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown.
• Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili powder and extra dashes of Tabasco to white sauce as it is cooking.