Tomato Macaroni And Cheese Recipes

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.

TOMATO MACARONI AND CHEESE

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.

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.

TOMATO MACARONI AND CHEESE

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.

MACARONI AND CHEESE WITH BACON AND TOMATO

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.

TOMATO MAC 'N' CHEESE

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.

TOMATO, MACARONI AND CHEESE (MAC AND CHEESE)

Steps:

• Combine macaroni, tomatoes, onion powder, salt, pepper and 1 1/2 cups cheddar cheese.
• Pour into a greased 13x9 pan.
• Bake, uncovered, at 350° for 15 minutes.
• Top with remaining cheese and bake until cheese is melted.

MACARONI AND CHEESE WITH TOMATOES

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.