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
STOVETOP ITALIAN MACARONI
It's not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that. -Laila Zvejnieks, Stoney Creek, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
THE BEST STOVETOP MAC AND CHEESE
Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
- Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
- Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.
EASY STOVE-TOP MACARONI & CHEESE
Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2
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.
STOVETOP MACARONI AND CHEESE
When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.
Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
STOVE TOP MACARONI AND TOMATOES
My parents made this often when I was a child and it is still one of my favourite meals as an adult. Quick, tasty and cheap! We usually have this as a main dish with a salad and rolls. Measurements are approximate as I don't follow a recipe and it can be adjusted for personal preference. Can use whole, crushed or diced tomatoes
Provided by mrsrexy
Categories One Dish Meal
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
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.
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- 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, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° 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. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
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