Kraft Home Style Tomato Basil Mac Cheese Recipes

BAKED MAC AND CHEESE WITH TOMATOES

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.

TOMATO BASIL MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until barely al dente. Drain and set aside.
• Place racks in the center and upper third of your oven and preheat to 350 degrees F. Coat a 9×13 inch casserole dish or similar 3 to 3 1/2 quart dish with nonstick spray.
• While the pasta cooks: In a Dutch oven or similar large, heavy-bottomed pot, heat the butter over medium heat. Once melted, add the onion and cook until the onion is fragrant and beginning to soften but is not yet brown, about 2 minutes. Add the garlic, the sprinkle the flour over the top. With a whisk, stir continually until the flour turns golden brown and the white bits disappear, about 1 minute. The flour will be lumpy at first, but will smooth out as you continue with the recipe.
• Pour in the milk a few splashes at a time, whisking constantly to break up any lumps. Bring to a simmer and cook, stirring often, until the sauce thickens, 5 to 7 minutes.
• Remove the pot from the heat and stir the salt, pepper and cayenne pepper. Let the mixture cool for 1 minute, then stir in the Greek yogurt and melty cheese. Add the drained pasta and half of the sliced basil. With a large spoon or spatula, stir and fold gently to combine the ingredients and coat each piece of the pasta with the sauce. Taste and add additional salt, pepper or cayenne pepper to taste.
• Transfer the mixture to the prepared dish. Sprinkle the parmesan over the top. Arrange the sliced tomato on top, overlapping slightly if needed. Bake on the center rack until hot and bubbly, 15-20 minutes. If you'd like a crispy top, turn the oven to broil and transfer the dish to the upper rack. Broil for 2-3 minutes, until the top if as dark golden and crispy as you like, watching it carefully so that it doesn't burn. Let rest for 5 minutes, the sprinkle on remaining basil and serve hot.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings gently in the microwave with a splash of milk to keep them from drying out, stirring periodically.

MAC AND CHEESE WITH CHICKEN, TOMATO AND BASIL

Steps:

• 1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
• 2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
• 3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
• 4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving.