Macaroni In Cheesy Tomato Sauce Recipes

Steps:

• FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese.
• After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture.
• Meanwhile cook noodles according to pkg/drain.
• In large mixing bowl or pot used to cook noodles mix noodles and cheese till all noodles are covered.
• Spoon macaroni and cheese into baking dish and top with sliced American cheese. Bake at 350°F for 20-25 minutes or until top is lightly browned and bubbly.
• FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking.
• Empty 16 ounce can of tomatoes into medium saucepan over medium heat.
• Add remaining tbsp of flour and 8 tbsp of sugar.
• Stir continually for 2-3 minutes.
• Bring just to a simmer and remove from heat.
• Serve over hot macaroni and cheese.
• Enjoy.

Steps:

• Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

Steps:

• This is a 2-pan method. Using a larger pan - boil water and follow pkg directions for the pasta, adding oil and salt.
• Using the second pan - combine tomato sauce and cut up Kraft Cheese, salt to taste. Using medium heat, melt the cheese in the sauce, stiring till blended while the pasta is cooking.
• When pasta is done, drain, rinse quickly with very hot tap water, drain. Put back in pan. (putting it in the pan helps to keep it warm while mixing it. Put sause on pasta and mix it.

Steps:

• Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
• Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
• Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
• Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
• Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

Steps:

• Cook noodles until al dente, 8-10 minutes, and drain.
• Preheat oven to 350°F.
• Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
• Drain any fat.
• Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
• Mix beef mixture with cooked macaroni and place in a 9x13-inch casserole dish or lasagna pan.
• Top casserole with mozzarella and Parmesan cheeses.
• Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.