Stove Top Macaroni And Cheese With Roasted Tomatoes Food

STOVE TOP MACARONI AND CHEESE WITH TOMATOES

Steps:

• In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
• Stir in the cheese, parsley, and pepper.
• Cook over medium heat, stirring ofte, until the cheese melts.
• Add the elbow macaroni and mix it well.
• Lower the heat and cover.
• Simmer for 10 minutes, stirring occasionally.

CREAMY STOVE TOP MACARONI AND CHEESE

Steps:

• In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
• Immediately add milk, whisking constantly, to form a smooth medium white sauce.
• Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
• Add mustard and cheese, stirring to mix.
• Cook until cheese melts and sauce is creamy.
• Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
• Serve.

EASY STOVE-TOP MACARONI & CHEESE

Steps:

• Cook macaroni according to package directions.
• In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
• Cook and stir until bubbly.
• Stir in cheese a small amount at a time until fully melted.
• Drain macaroni; add to cheese sauce; stir to coat.

STOVE TOP MACARONI AND TOMATOES

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.

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.

STOVE TOP MACARONI AND CHEESE WITH ROASTED TOMATOES

Steps:

• Preheat oven to 375°.
• Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
• While tomatoes cook, Toss bread crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake alongside the tomatoes for 12 minutes or until golden, stirring frequently.
• Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat, do not heat any higher or cheese and sauce will get grainy. Add cheese and remaining ingredients; cook until cheese melts, stirring constantly.
• Remove tomatoes from the baking dish with a slotted spoon so as not to get too much extra liquid. Stir tomatoes into macaroni and cheese or serve along side.
• Sprinkle each serving with about 3 tablespoons breadcrumbs. Salt and pepper to taste.