Tomato Basil Mac And Cheese Mini Casseroles Recipes

TOMATO BASIL MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until barely al dente. Drain and set aside.
• Place racks in the center and upper third of your oven and preheat to 350 degrees F. Coat a 9×13 inch casserole dish or similar 3 to 3 1/2 quart dish with nonstick spray.
• While the pasta cooks: In a Dutch oven or similar large, heavy-bottomed pot, heat the butter over medium heat. Once melted, add the onion and cook until the onion is fragrant and beginning to soften but is not yet brown, about 2 minutes. Add the garlic, the sprinkle the flour over the top. With a whisk, stir continually until the flour turns golden brown and the white bits disappear, about 1 minute. The flour will be lumpy at first, but will smooth out as you continue with the recipe.
• Pour in the milk a few splashes at a time, whisking constantly to break up any lumps. Bring to a simmer and cook, stirring often, until the sauce thickens, 5 to 7 minutes.
• Remove the pot from the heat and stir the salt, pepper and cayenne pepper. Let the mixture cool for 1 minute, then stir in the Greek yogurt and melty cheese. Add the drained pasta and half of the sliced basil. With a large spoon or spatula, stir and fold gently to combine the ingredients and coat each piece of the pasta with the sauce. Taste and add additional salt, pepper or cayenne pepper to taste.
• Transfer the mixture to the prepared dish. Sprinkle the parmesan over the top. Arrange the sliced tomato on top, overlapping slightly if needed. Bake on the center rack until hot and bubbly, 15-20 minutes. If you'd like a crispy top, turn the oven to broil and transfer the dish to the upper rack. Broil for 2-3 minutes, until the top if as dark golden and crispy as you like, watching it carefully so that it doesn't burn. Let rest for 5 minutes, the sprinkle on remaining basil and serve hot.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings gently in the microwave with a splash of milk to keep them from drying out, stirring periodically.

BAKED TOMATO MAC N CHEESE CASSEROLE

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.

TOMATO BASIL MAC AND CHEESE MINI CASSEROLES

Steps:

• Preheat oven to 400 °F. Spray a 13 by 9-inch baking dish with cooking spray.
• Cook pasta until tender. Drain. In a small bowl, combine panko and parsley. Set aside.
• In a large saucepan over medium heat, melt butter. Add flour, stirring constantly with a whisk. Gradually add milk, stirring constantly until smooth. Add cheese, stirring constantly until thick and creamy. Add macaroni, salt, tomatoes and basil. Spoon into prepared baking dish. Top with reserved panko mixture. Bake until golden and bubbly, about 25 minutes.

MACARONI CHEESE WITH TOMATO AND BASIL

Steps:

• Cook the macaroni until done and drain.
• Combine cheeses, salt, pepper, cream and eggs in a bowl.
• Stir in macaroni and spread half of this mixture in a greased casserole dish.
• Arrange tomato slices and basil over this layer and top with remaining macaroni.
• Melt the butter in a frying pan and cook the breadcrumbs gently until golden.
• Combine breadcrumbs and cheese and sprinkle over the top.
• Bake at 180°C for 15-20 minutes until it's golden on top.