Southern Macaroni Tomatoes Recipe 415

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

THREE CHEESE MACARONI WITH TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top.
• Bake 30 minutes in the preheated oven, until bubbly and lightly brown.

MACARONI AND TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

MACARONI AND TOMATOES

Steps:

• While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
• Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
• Stir to coat.
• Add tomatoes along with the juice.
• You could also add crisp bacon pieces when served.

CLASSIC SOUTHERN MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
• In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
• Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

CLASSIC MACARONI AND TOMATOES

Steps:

• Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.
• In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.
• Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

SOUTHERN MACARONI & TOMATOES RECIPE - (4.1/5)

Steps:

• In a 3-quart saucepan, cook the macaroni in boiling salted water until al dente tender. Drain well in a colander. Return macaroni to the pot along with the remaining ingredients. Simmer over medium heat until bubbly, 5 to 10 minutes, stirring occasionally. Remove from heat and let stand a few minutes before serving.

MACARONI AND TOMATOES

Steps:

• Prepare macaroni in boiling, salted water according to package directions. Drain. Return pasta to cooking pot and add the diced tomatoes and whole tomatoes along with the juice. I just break up the whole tomatoes. Add bacon grease, salt and pepper and simmer for about 10 minutes.

MACARONI WITH FRESH TOMATOES FROM THE GARDEN

Steps:

• Cut an X in the top of each tomato to allow for easy peeling. Bring a pot of water to a boil. When at a rolling boil, add your tomatoes to the water and cook for a couple of minutes until you see the skin starting to release from the tomato. Remove from the heat and when they have cooled a little, peel them over a bowl to not lose any of the juices. .Then squeeze them to chop them up in chunks. You don't want to puree them, just use your hands to chop them up a little. You will need about 2 cups of the finished tomatoes.
• Add the butter and extra virgin olive oil to a saucepan and sauté your peppers and onions until they have softened and the onions have become translucent. Add your tomatoes, the water and bouillon and cook for about 10 minutes. Then add the macaroni, stir to combine, lower heat and cover. Cook until your macaroni is tender, 15 to 20 minutes, adding water if needed. Enjoy!

BAKED MACARONI WITH TOMATOES RECIPE

Steps:

• Cook macaroni, arrange in greased 1 quart casserole.
• Melt butter in skillet, and add onion, green pepper and A1 sauce. simmer 5 minutes.
• Add tomatoes, salt and pepper. Heat through.
• Pour mixture over macaroni, toss well.
• Sprinkle cheese on top. Bake in hot oven of 400°F, 20 minutes, or until cheese melts.

ROASTED TOMATO MACARONI AND CHEESE RECIPE

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Preheat oven to 450°F. Place tomato slices on a wire rack on a baking sheet. Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt. Bake in preheated oven until slightly charred, about 18 to 20 minutes.
• Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute. Whisk in flour, and cook, whisking constantly, until the mixture takes on a slightly nutty color and smell, about 2 to 3 minutes. Whisk in dry mustard. Slowly whisk in milk, whisking constantly, and continue to cook until slightly thickened, about 4 to 5 minutes. Remove from heat, and cool slightly, about 3 minutes. Slowly whisk in Monterey Jack, Cheddar, fontina, and remaining 1 teaspoon salt; whisk constantly to combine and melt cheeses, about 2 minutes. Stir in pasta.
• Spoon pasta mixture into a lightly greased 11- x 7-inch (2-quart) baking dish, and top with tomato slices. Sprinkle with Parmesan cheese. Bake at 450°F until bubbly and tomatoes are charred and aromatic, about 10 minutes. Serve immediately.