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.
OLD-FASHIONED MACARONI, TOMATO, AND CHEESE BAKE
This is a simple and inexpensive version of an old-country style dish just like grandma used to bake. It really takes you back a few decades. I combine macaroni, sharp Cheddar cheese, and petite diced tomatoes with other herbs and spices for a delicious old-fashioned favorite.
Provided by Anonymous
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h8m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
- 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 into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
- Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
- Bake in the preheated oven until the middle is set, 45 to 50 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 24.4 g, Cholesterol 94.7 mg, Fat 17.2 g, Fiber 1.4 g, Protein 14.4 g, SaturatedFat 10.3 g, Sodium 523.4 mg, Sugar 4.2 g
BAKED MACARONI AND CHEESE WITH TOMATO
This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.
Provided by DUSTI517
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 740.1 calories, Carbohydrate 71.4 g, Cholesterol 104.1 mg, Fat 37.9 g, Fiber 3.8 g, Protein 28.3 g, SaturatedFat 22.8 g, Sodium 797.2 mg, Sugar 7.6 g
QUICK TOMATO MACARONI CHEESE
This is a really easy macaroni cheese - it's super gooey inside, crunchy on top and nicely cheesy
Provided by Jamie Oliver
Categories Mains Jamie's Dinners American Tomato Quick fixes Pasta & risotto
Time 45m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 611 calories, Fat 32.9 g fat, SaturatedFat 18.7 g saturated fat, Protein 26.4 g protein, Carbohydrate 50.1 g carbohydrate, Sugar 8.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
TOMATO MACARONI AND CHEESE
to make foil collar for slow cooker, most slow cookers have a hotter side that can cause casseroles and other dense dishes like meatloaves to burn. Line with a foil collar: Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food...
Provided by Lynnda Cloutier
Categories Pasta
Number Of Ingredients 12
Steps:
- 1. line a slow cooker with foil collar and coat with vegetable oil spray. Bring tomatoes, evaporated milk, condensed soup, water, 1 teaspoon salt, mustard and cayenne to simmer in a large pot. Slowly whisk in cheddar and Monterey Jack until completely melted, then stir in macaroni.
- 2. Transfer macaroni mixture to prepared slow cooker. Cover and cook until macaroni is tender, about two hours on high. Remove foil collar, gently stir pasta adding hot water as needed to loosen sauce consistency. Season with salt and pepper to taste. Sprinkle with toasted breadcrumbs if using and serve.
- 3. Toasted breadcrumbs: process two slices high quality white sandwich bread, torn into pieces, to coarse crumbs in food processor, about 10 pulses. Melt 2 tablespoons butter in 12 inch skillet over medium heat. Add bread crumbs and toasts, stirring often, until Golden Brown, 5 to 7 minutes. Transfer bread crumbs to bowl and season with salt and pepper to taste. Makes about 1 cup.
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
CHEESE AND TOMATO MACARONI
A family favorite. Very easy to make and ideal if you have a tight budget.
Provided by J.R. Jackson
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a large baking dish.
- Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
- Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
- Broil in the preheated oven until cheese is melted and browned, about 5 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.9 g, Cholesterol 29.8 mg, Fat 13.9 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 6.7 g, Sodium 369.2 mg, Sugar 4.9 g
BAKED MAC AND CHEESE WITH TOMATOES
It's like a grilled cheese meets tomato soup in one big cozy pan of dinner wonderful.
Provided by Rachel Ballard
Categories Side Dish
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- Bring a large pot of water to a boil.
- Add the pasta and cook 2 minutes less than the package directs. Drain and set aside.
- In a large oven-safe skillet (if you don't have a skillet that goes in the oven you can transfer your mac and cheese to a baking dish in a bit), melt the butter and add the flour.
- Stir until the flour cooks and the raw flour flavor is gone--about a minute or so.
- Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine.
- Bring to a simmer and cook until the sauce thickens--another 5 to 6 minutes.
- Add the cheese and stir until it melts.
- Add the pasta and stir.
- If transferring to a baking dish, spray the dish with non-stick spray. If not, transfer your skillet to the oven and top with the bread crumbs if you are using them.
- Bake until golden and bubbly--about 35-40 minutes. Serve warm.
Nutrition Facts : Calories 336 kcal, ServingSize 1 serving
SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE
I love Mac and Cheese with tomatoes. Using Rotel tomatoes adds a touch of heat and the sausage enriches the other ingredients.
Provided by Lorac
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 852.6, Fat 50.9, SaturatedFat 25.1, Cholesterol 155.2, Sodium 1407.6, Carbohydrate 51.6, Fiber 1.9, Sugar 1.5, Protein 45.5
BACON AND TOMATO MACARONI AND CHEESE
This is one of my family's choice meals. I have even taught my 11-year-old daughter to make it. Awesome for busy weeknights and when you have your kid's friends over. If you prefer it meatier add more bacon.
Provided by Lindy
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot.
- Preheat oven to 355 degrees F (180 degrees C).
- Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese.
- Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 50.3 g, Cholesterol 88.9 mg, Fat 29.8 g, Fiber 3.5 g, Protein 32.9 g, SaturatedFat 16.1 g, Sodium 878 mg, Sugar 6 g
MACARONI AND CHEESE WITH TOMATO
Make and share this Macaroni and Cheese With Tomato recipe from Food.com.
Provided by JackieOhNo
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Heat large pot of salted water to boiling. Add pasta and cook until tender but still very firm. Drain thoroughly and transfer to mixing bowl.
- Meanwhile, melt butter in heavy medium saucepan over medium-low heat. Add flour and stir until smooth. Reduce heat to low and cook, stirring constantly, 3 minutes. Gradually whisk in milk and broth. Heat, stirring constantly, until simmering. Stir in tomatoes, salt, and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Remove from heat.
- Add 1 cup Cheddar, the Gruyere, and Parmesan to sauce and stir to combine. Pour sauce over pasta and toss to combine. Transfer 2-1/2 quart casserole.
- Bake 15 minutes. Stir carefully but thoroughly, then sprinkle with remaining Cheddar. Bake until bubbling hot and cheese is golden brown, about 15 minutes longer. Let stand 2-3 minutes before serving.
Nutrition Facts : Calories 581.9, Fat 27.6, SaturatedFat 16.3, Cholesterol 82, Sodium 913.9, Carbohydrate 60.6, Fiber 7.7, Sugar 0.8, Protein 24.3
CREAMY TOMATO MACARONI
This creamy tomato macaroni is one of my most popular and easiest pressure cooker pasta recipes. Simple and delicious, always buttery or creamy, it's bound to please everyone in the family. It's a little different than mac and cheese because there's less cheese, more tomato.
Provided by Meredith Laurence
Categories Entrées
Time 28m
Number Of Ingredients 13
Steps:
- Pre-heat the pressure cooker using the BROWN setting.
- Add the butter, onion, celery, garlic, basil and salt and sauté until the vegetables start to soften - about 5 minutes. Add the tomato paste and continue to cook for another 2 to 3 minutes.
- Add tomatoes, chicken stock and dried pasta. Stir and lock the lid in place.
- Pressure cook on HIGH for 5 minutes.
- Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the heavy cream and season to taste with salt and pepper. Let the pasta sit in the cooker for about 5 minutes or until it is cool enough to eat. Serve with the grated Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 508 kcal, Carbohydrate 67 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 794 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
ROASTED TOMATO MACARONI AND CHEESE RECIPE
Mac and cheese is always a winner with the kids, but the addition of roasted tomatoes will delight grown-ups too. Seemingly self-indulgent and time-intensive, this luxuriously cheesy (but quick and easy) twist on traditional mac and cheese is actually just 411 calories. For the smoothest, creamiest results, let the white sauce cool slightly before whisking in the shredded cheese. You may be able to find pre-shredded cheeses, but shred it yourself to ensure you have the highest quality cheese-it will melt into the sauce much better. We don't skimp on these cheeses in this dish, using four deliciously decadent cheeses to give that something extra. A little oregano and dry mustard lend this mac and cheese a little extra seasoning too.
Provided by Adam Dolge
Categories Pasta
Time 30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Preheat oven to 450°F. Place tomato slices on a wire rack on a baking sheet. Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.
- Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute. Whisk in flour, and cook, whisking constantly, until the mixture takes on a slightly nutty color and smell, about 2 to 3 minutes. Whisk in dry mustard. Slowly whisk in milk, whisking constantly, and continue to cook until slightly thickened, about 4 to 5 minutes. Remove from heat, and cool slightly, about 3 minutes. Slowly whisk in Monterey Jack, Cheddar, fontina, and remaining 1 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.
- Spoon pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top with tomato slices. Sprinkle with Parmesan cheese. Bake at 450°F until bubbly and tomatoes are charred and aromatic, about 10 minutes. Serve immediately.
Nutrition Facts : Calories 411 calories, Carbohydrate 36 g, Fat 21 g, Fiber 2 g, Protein 19 g
MACARONI, CHEESE & TOMATOES
Steps:
- Cook elbows according to package directions, drain.
- In glass casserole dish cover bottom with some elbow macaroni and pour enough tomatoes to give your macaroni a light coat. Drop Cheez Whiz by the spoonful in 4 or 5 spots. Keep going with this layering until your done. On the top finish off with the bread crumbs and pour the melted butter on top of that. Pour milk down through the casserole.
- Bake at 325°F for 40 minutes or until bubbly and brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MACARONI AND CHEESE WITH TOMATOES
Make and share this Macaroni and Cheese with Tomatoes recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375.
- Prepare casserole dish.
- Slice tomatoes into 1/2 inch thick slices, set aside.
- Crumble bread crumbs with finger tips, sit aside.
- In a 2 quart saucepan over medium heat, melt the butter.
- Add flour, dry mustard and salt.
- Cook together for 2 or 3 minutes.
- Add milk little by little and continue stirring until mixture thickens.
- Add cheese and stir until melted.
- Place 2 tomato slices in bottom of casserole dish.
- Add half of the macaroni.
- Place another 2 tomato slices,then the remainder of macaroni.
- Pour sauce over all.
- Add 3 slices tomato on top and sprinkle with bread crumbs.
- Bake 20 minutes and Serve Immediatly.
Nutrition Facts : Calories 625.7, Fat 26.6, SaturatedFat 16.1, Cholesterol 77, Sodium 860, Carbohydrate 66.4, Fiber 3.4, Sugar 3.8, Protein 29.5
TOMATO MAC AND CHEESE
A great twist on a classic favorite
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 °F. Lightly butter a 13 by 9 by 2-inch baking dish.
- Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
MACARONI AND CHEESE WITH BACON AND TOMATO
Make and share this Macaroni and Cheese with Bacon and Tomato recipe from Food.com.
Provided by seahorse73
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Generously butter a 1/12 quart baking dish.
- Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
- Heat large pot of salted water to a boil.
- Cook pasta until al dente, about 7 minutes.
- Drain.
- Place in large bowl.
- Melt butter in large saucepan.
- Whisk inflour; cook, stirring, 2 minutes.
- Add nutmeg; cook 1 minute.
- Whisk in milk all at once.
- Heat to boil; simmer, stirring, 5 minutes.
- Season with salt and pepper.
- Remove from heat; stir in cheeses until melted.
- Add sauce to pasta, mix well.
- Spoon 1/2 mixture into prepared baking dish.
- Add tomatoes and bacon in an even layer.
- Top with remaining macaroni mixture.
- Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
- Sprinkle over macaroni.
- Bake until golden and bubbly, about 45 minutes.
Nutrition Facts : Calories 898.4, Fat 58.4, SaturatedFat 25.5, Cholesterol 124.3, Sodium 1026.8, Carbohydrate 62.2, Fiber 7.1, Sugar 1.5, Protein 32.2
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- Bring a large pot of water to a boil and add pasta. Cook until just al dente, about 7-8 minutes. Drain and reserve.
- While the pasta cooks, saute the onion in butter over medium heat in a small saucepan until softened, about 5 minutes. Add the cream, and stir constantly until hot but not boiling. Add the cheddar one handful at a time and stir well. When the cheese has melted add another handful, and continue until all of the cheddar is gone. Add ½ cup parmesan, and stir well until melted. Add the mustard and herbs and stir well.
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Category PastaEstimated Reading Time 2 mins
- Preheat your oven to 200°C/400°F/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 whizz 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. Whizz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream (half and half), vinegar and grated nutmeg. Whizz 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 8–10 cm/3 or 4-inches 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 crunchy 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.
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RECIPE TOMATO AND BASIL MACARONI CHEESE | MYDAILYMOMENT ...
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