PARMESAN TOPPED TOMATOES ON MACARONI & CHEESE
I put a new twist to this old fashioned macaroni & cheese by topping it with fresh Tomato slices and adding Italian seasoning and parmesan cheese to kick the flavors up a knotch. It was really good, it was during a time that we had lots of fresh tomatoes in our garden and I was trying to find a new use for the tomatoes, and it worked out great the seasoning and melted cheese with the mac & cheese really did make a difference in the flavors. We all loved it.
Provided by Rose Mary Mogan @cookinginillinois
Categories Pasta Sides
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Grease a 9X13 inch casserole dish with non stick cooking spray and set aside till needed.
- Layer one third of macaroni in greased casserole dish, top with 2 cups of sharp cheddar cheese. Add another third and top with 1 cup of mozzarella cheese. Then add final third macaroni, dot with butter and then add colby longhorn cheese.
- In a medium size bowl mix the evaporated milk with the eggs, salt and pepper. Beat until blended. Then pour egg mixture evenly over entire casserole. Top casserole with tomato slices, and add shredded parmesan and italian seasoning. Bake in preheated 375 degree oven for 30 minutes until hot and bubbly. Enjoy.
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
'GOT SOME CRUST' MACARONI AND CHEESE
Delicious macaroni casserole, topped with crispy and cheesy crust.
Provided by Chris T
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- 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 and mix with half of the butter.
- While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
- Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 g
BAKED PARMESAN TOMATOES
"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.
Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY CHEESE & TOMATO MACARONI
Try pasta instead of potatoes as a quick side-dish with chicken or steak
Provided by Good Food team
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don't have a small processor, finely chop the tomatoes, then mix everything together.)
- Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.
Nutrition Facts : Calories 314 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Protein 11 grams protein, Sodium 0.33 milligram of sodium
ULTIMATE MACARONI CHEESE
Learn how to make perfect macaroni cheese every time with this recipe
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h10m
Yield Serves 4 generously, with enough for seconds
Number Of Ingredients 10
Steps:
- Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
- Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
- Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
- When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
- Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.
Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium
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