BAKED TOMATO MAC 'N CHEESE
Watch out! This delicious macaroni and cheese recipe will have you making mac 'n' cheese from scratch instead of from a box forever. You and your family will be enjoying the warm, creamy, cheesy, comfort-foody deliciousness quicker than you think-perfect for a school night! And with the surprise of a bit of Mexican flavor, you'll be number one in their books.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Whisk milk and flour together in a small bowl.
- Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
- Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
- Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.
Nutrition Facts : Calories 703.1 calories, Carbohydrate 70.6 g, Cholesterol 95.9 mg, Fat 33.7 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 22.4 g, Sodium 1086.5 mg, Sugar 8.5 g
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.
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.
TOMATO SOUP MAC AND CHEESE
This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There's room in my world for a variety of mac and cheese styles and this one nears the top.
Provided by Dan Langan
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
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.
TOMATO MAC 'N' CHEESE
White cheddar cheese and tomatoes add a new dimension to macaroni and cheese.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.
Nutrition Facts : Calories 655 calories, Fat 36g fat (22g saturated fat), Cholesterol 111mg cholesterol, Sodium 789mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein.
TOMATO MACARONI AND CHEESE
My mom used to make a recipe that is similar to this when we were kids. The smell and the taste of this tomato mac & cheese brings back wonderful memories... Adapted from The Complete Canadian Diabetes Cookbook.
Provided by Redsie
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot of boiling salted water, cook macaroni until al dente. Drain well and transfer half to well-greased deep 12-cup casserole.
- Meanwhile, shred half of the cheese and dice remainder. Sprinkle half of each over macaroni in casserole. Top with remaining macaroni, then remaining cheese.
- Stir together tomatoes, Worcestershire sauce, mustard, salt, thyme and pepper; pour over macaroni. Toss bread crumbs with margarine; sprinkle evenly on top. (Casserole can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.).
- Bake, covered, in 350F oven for 40 minutes and uncovered 10 minutes or until top is golden brown.
Nutrition Facts : Calories 593.1, Fat 12.2, SaturatedFat 4.9, Cholesterol 24.2, Sodium 839.7, Carbohydrate 94.8, Fiber 5.8, Sugar 7.9, Protein 25.3
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