Best Tomato Macaroni Cheese Bake Recipe 465 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.

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.

TOMATO MAC AND CHEESE

Steps:

• Preheat the oven to 375 °F. Lightly butter a 13 by 9 by 2-inch baking dish.
• Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
• Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

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.

CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

BAKED MACARONI TOMATOES & CHEESE

Steps:

• Cook pasta til tender but firm, drain& return to pot.
• Beat eggs with milk& add to macaroni; cook over low heat, stirring until no liquid remains& macaroni is cooked (about 3 mins).
• Remove from heat& stir in tomatoes, breaking up with back of spoon, and soup.
• Spoon ½ of mixture into greased casserole dish& sprinkle with ½ of cheese.
• Top with remaining macaroni mixture& sprinkle with bread crumbs.
• Bake, uncovered, at 375F for 25 minutes, sprinkle with remaining cheese& bake until melted.

TOMATO MACARONI CASSEROLE

Steps:

• In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

MOM'S BAKED TOMATO AND CHEESE MACARONI

Steps:

• Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe.
• Note 2: You may use stewed or diced tomatoes.
• Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
• Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
• Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
• Cut cheese into small chunks and set aside.
• Preheat oven to 350°.
• Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
• Pour 1/4 cup water over the top. Cover with foil.
• Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.