Baked Mac And Cheese With Tomatoes Recipes

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:

• 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.

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.

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.

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.

Steps:

• Cook the macaroni according to the package directions and drain.
• Preheat oven to 350 degrees.
• Spray a large (2 quart) casserole with nonstick cooking spray.
• In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. Stir it thoroughly.
• Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. Mix it well.
• Add the milk, salt, mustard and tomatoes to the macaroni and toss.
• Pour the mixture into the casserole and smooth the top with a spatula.
• Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set.
• (Meanwhile, prepare a salad, if you are serving it.)
• Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.

Steps:

• Preheat broiler. Slice tomatoes into thick rounds, drizzle with oil, and season with salt and pepper. Broil until tomatoes start to brown, about 8 minutes; let cool slightly. Store, covered, in the refrigerator up to 1 day.
• Preheat oven to 350 degrees. Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1/4 cup pasta water.
• Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
• Reduce heat to low and add cheese in 3 batches, starting with American. Follow with 2 cups cheddar and 1 cup Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss pasta with cheese sauce and reserved pasta water. Transfer to an 8-inch baking dish.
• In a bowl, mix panko with melted butter and remaining 1/4 cup Parmesan and 1/4 cup cheddar. Top pasta with broiled tomatoes and panko mixture. Bake until bubbly, about 30 minutes.