Tomatoeymacaroniandcheese Recipes

MACARONI AND CHEESE III

Steps:

• In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
• In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
• Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

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.

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

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.

Steps:

• Cook elbow macaroni as per instructions. * I add some olive oil to prevent it from sticking, but that's optional. Drain macaroni through colander.
• Return to pot or casserole dish and add tomatoes.
• Mix tomatoes into macaroni.
• Heat oven to broil (500 degrees F) and top with shredded cheese.
• Bake macaroni and cheese with tomatoes on middle rack under the broiler for 3-5 minutes or until bubbly and lightly browned (to your preference). * I put a cookie sheet underneath to prevent spills from dripping down. * Keep a close eye on it to prevent burning.
• Serve hot.

CHEESE AND TOMATO MACARONI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• 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 and transfer pasta to a large baking dish.
• Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
• Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
• Broil in the preheated oven until cheese is melted and browned, about 5 minutes.

ROASTED TOMATOES AND CHEESE WITH THYME

Steps:

• Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.

MACARONI AND CHEESE WITH TOMATOES FROM COOKS COUNTRY

Steps:

• COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
• MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
• BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
• MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

RICH MACARONI AND TOMATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook bacon until crisp. Stir in pasta sauce, black pepper and cooked pasta. Spread mixture in prepared dish.
• In a medium bowl, combine eggs, cream, milk and nutmeg and stir until smooth. Pour gently over macaroni mixture. Sprinkle with mozzarella.
• Bake in preheated oven 30 minutes, until set and golden brown.

MACARONI, CHEESE AND TOMATOES

Steps:

• Cut Velveeta into chunks.
• Mix cooked macaroni, tomatoes, salt& pepper into a prepared casserole dish.
• Bake 350 for thirty minutes.
• Enjoy as a main or side dish!

STOVE TOP MACARONI AND CHEESE WITH TOMATOES

Steps:

• In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
• Stir in the cheese, parsley, and pepper.
• Cook over medium heat, stirring ofte, until the cheese melts.
• Add the elbow macaroni and mix it well.
• Lower the heat and cover.
• Simmer for 10 minutes, stirring occasionally.

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.

TOMATOEY MACARONI AND CHEESE

Steps:

• Adjust oven to middle position and heat to 400 degrees.
• Bring 4 qts water to boil in large dutch oven, stir in 1 T salt and 1 box macaroni and cook until just al dente, about 6 minutes. Drain and return to pot. pour diced tomatoes with juice over pasta and stir to coat. Cook over med high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
• To make cheese sauce: Melt butter in med saucepan over med heat. Stir in flour and cayenne and cook till golden and fragrant, 1-2 minutes. Slowly whisk in half an half and broth until smooth, add shredded cheese. Bring to boil, reduce heat to med and simmer, stirring occasionally, until cheese is melted. Pour cheese sauce over macaroni and stir to combine. Season with salt and pepper.
• Scrape mixture into 13x9 inch baking dish set in rimmed baking sheet and bake until top begin s to brown, 15-20 minutes. Let sit for 10-15 minutes before serving.
• The macaroni and cheese can be made in advance through step 2; scrape mixture into baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. When ready to bake, remove plastic wrap , cover macaroni mixture with foil, and bake for 30 minutes. uncover and bake until top is golden brown , about 15 minutes.