Macaroni And Cheese With Tomato Sauce Recipes

CREAMY TOMATO MACARONI AND CHEESE

Steps:

• Cook the pasta according to package directions. Then drain and set aside.
• In a pan, melt the butter and cook the onion and garlic until lightly browned.
• Add the flour to the onion mix and stir, mixing thoroughly.
• Whisk in the milk, and stir until the mixture is thickened.
• Add the tomato paste, diced tomatoes and oregano. Stir until the tomatoes are warmed through.
• Gradually stir in the grated and parmesan cheeses.
• Add the pasta and stir.
• Serve right away and enjoy!

BAKED MACARONI AND CHEESE WITH TOMATO

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.

MACARONI AND CHEESE WITH TOMATO SAUCE

Steps:

• FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese.
• After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture.
• Meanwhile cook noodles according to pkg/drain.
• In large mixing bowl or pot used to cook noodles mix noodles and cheese till all noodles are covered.
• Spoon macaroni and cheese into baking dish and top with sliced American cheese. Bake at 350°F for 20-25 minutes or until top is lightly browned and bubbly.
• FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking.
• Empty 16 ounce can of tomatoes into medium saucepan over medium heat.
• Add remaining tbsp of flour and 8 tbsp of sugar.
• Stir continually for 2-3 minutes.
• Bring just to a simmer and remove from heat.
• Serve over hot macaroni and cheese.
• Enjoy.

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.

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.

MACARONI AND TOMATOES

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.

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.

MACARONI AND CHEESE WITH GROUND BEEF AND TOMATOES

Steps:

• In a large pot on medium-high heat, bring 2 quarts of salted (1 teaspoons salt) water to a boil.
• Add macaroni to boiling water and cook until tender.
• Drain off the water from the macaroni.
• On low heat add butter, milk and cheese. Stir until cheese is melted.
• Remove from heat and set aside.
• In a deep skillet on medium heat cook the ground beef, salt, pepper and garlic powder until the ground beef is no longer pink, making sure that the ground beef is finely broken up.
• Add the diced tomatoes to the ground beef, without any juice from the tomatoes.
• Add the ground beef mixture to the pot that contains the macaroni. Stir for 1 minute on low heat. Serve and enjoy.

TOMATO SOUP MAC AND CHEESE

Steps:

• Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
• Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
• Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
• Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
• Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
• Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
• Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

MACARONI WITH TOMATO SAUCE, CHARD AND GOAT CHEESE

Steps:

• Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
• Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
• Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
• Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
• Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.