Cheese Tomato Macaroni With Chipolatas Recipes

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BAKED TOMATO MAC N CHEESE CASSEROLE



Baked Tomato Mac n Cheese Casserole image

Kids and adults will find this mac-n-cheese recipe to be delicious and a bit different. Tomatoes give the sauce a slight pinkish color and a flavor that is hard to top.

Provided by Goodfella

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package elbow macaroni
1 (28 ounce) can petite diced tomatoes
6 tablespoons butter
¼ cup flour
1 quart half-and-half
2 cups chicken broth
4 cups shredded mild Cheddar cheese
2 cups shredded sharp white Cheddar cheese
fresh ground black pepper to taste
1 sleeve buttery round crackers (such as Ritz®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
  • Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
  • Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
  • Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 889 calories, Carbohydrate 62.6 g, Cholesterol 156.3 mg, Fat 55.4 g, Fiber 3 g, Protein 34.1 g, SaturatedFat 32.9 g, Sodium 922.4 mg, Sugar 5.3 g

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES



Baked Macaroni and Cheese with Stewed Tomatoes image

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

1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans 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.

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