Macaroni Cheese With Diced Tomatoes Recipes

BAKED MAC AND CHEESE WITH TOMATOES

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.

MACARONI & CHEESE WITH DICED TOMATOES

Steps:

• 1. Preheat oven to 400 degrees F. NOTE: instead of using 4 cups of half & half I used 2 cups of evaporated milk and 2 cups of heavy whipping cream. I also used regular diced tomatoes instead of petite. Spray a 13 X9 deep dish casserole dish with non stick cooking spray & set aside till needed
• 2. Boil macaroni add 1 Tablespoon of salt to water and cook for 6 minutes only. Then drain in a strainer or colander and pour back into the pot. Then add in the 2 cans of diced tomatoes UNDRAINED. Cook over medium high heat until most of the liquid has been absorbed into the pasta, about 5 minutes all the while you are continuously stirring to prevent pasta from sticking. Then remove from heat & set aside.
• 3. Next melt butter in a medium size sauce pan over medium high heat.
• 4. Add in the flour & cayenne Pepper, and stir until mixture becomes a thick paste.
• 5. These are some of the ingredients to make the sauce. The flour Evaporated milk and heavy cream and chicken broth.
• 6. Slowly Add in the milk and cream mixture along with the chicken broth, then whisk constantly to incorporate the flour mixture into the liquid, constantly whisking and stirring until mixture begins to come to a boil.
• 7. Reduce heat to medium and simmer until mixture begins to thicken, about 15 minutes, and it will coat the back of a spoon.
• 8. Remove from heat, then pour in both shredded cheeses, and stir until the cheese melts . Add in the steak seasoning, granulated garlic, & blend together.
• 9. Now pour about half of the cheese mixture over the macaroni, and stir to blend together. Then add in the cheddar cheese cubes, and mozzarella cheese cubes. Stir to mix into macaroni.
• 10. Repeat with the remaining sauce, and stir until cheese sauce is mixed into the macaroni. Now pour into prepared casserole dish, and bake in preheated 400 degree F. oven for 15 -20 minutes. Place dish in a rimmed baking pan to catch any potential spills. PLEASE ALLOW CASSEROLE TO REST FOR 10 TO 15 MINUTES BEFORE SERVING, so it has time to set and come together.
• 11. Serve and enjoy,

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.

QUICK TOMATO MAC 'N' BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.

BAKED TOMATO MAC 'N CHEESE

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.