Baked Mac And Cheese With Broiled Tomatoes Recipes

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BAKED MACARONI AND CHEESE WITH STEWED TOMATOES



Baked Macaroni and Cheese with Stewed Tomatoes image

Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.

Provided by Karen..

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans 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.

BAKED TOMATO MAC 'N CHEESE



Baked Tomato Mac 'n Cheese image

Watch out! This delicious macaroni and cheese recipe will have you making mac 'n' cheese from scratch instead of from a box forever. You and your family will be enjoying the warm, creamy, cheesy, comfort-foody deliciousness quicker than you think-perfect for a school night! And with the surprise of a bit of Mexican flavor, you'll be number one in their books.

Provided by Diana71

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 1h30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
4 tablespoons butter
1 cup milk
3 tablespoons flour
16 ounces shredded Colby-Monterey Jack cheese
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 (7 ounce) cans salsa verde
ground black pepper to taste

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.

Nutrition Facts : Calories 703.1 calories, Carbohydrate 70.6 g, Cholesterol 95.9 mg, Fat 33.7 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 22.4 g, Sodium 1086.5 mg, Sugar 8.5 g

BAKED MAC AND CHEESE WITH BROILED TOMATOES



Baked Mac and Cheese with Broiled Tomatoes image

Blistered tomatoes and a crunchy panko topping elevate this three-cheese mac.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 12

3 Roma tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
12 ounces cavatappi
3 tablespoons butter, plus 2 tablespoons melted
1/4 cup flour
2 teaspoons mustard powder
3 cups warm whole milk, warmed
1 cup (4 ounces) chopped American cheese
2 1/4 cups (9 ounces) grated sharp cheddar
1 1/4 cups (2 1/2 ounces) grated Parmesan
1 cup panko

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.

BAKED MACARONI AND CHEESE WITH TOMATOES



Baked Macaroni and Cheese With Tomatoes image

The use of lowfat milk in this recipe makes it a lot healthier than the standard variety. The recipe only uses about half the box of macaroni, but you can make the whole box if anyone in your family prefers plain pasta. Serve it with a carrot and apple salad with pecans.

Provided by lawmama

Categories     Cheese

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 9

8 ounces macaroni
1 cup 2% low-fat milk
1/2 teaspoon salt
1 teaspoon dry mustard
1 teaspoon butter
1 egg, beaten
8 ounces cheddar cheese, shredded, divided (about 2 cups)
15 ounces diced tomatoes, drained or 3 fresh tomatoes, diced
2 tablespoons panko breadcrumbs

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.

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

MAC AND CHEESE WITH BROCCOLI AND TOMATOES



Mac and Cheese with Broccoli and Tomatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 head broccoli, cut into small florets (about 4 cups)
8 ounces campanelle or short pasta
2 large eggs
1 12-ounce can evaporated milk
2 cups shredded Mexican cheese blend (about 8 ounces)
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
2 teaspoons dijon mustard
Pinch of freshly grated nutmeg
Freshly ground pepper
1/2 cup grape tomatoes, halved
1/4 cup panko breadcrumbs
1 tablespoon unsalted butter, melted

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, 1/2 cup parmesan, the mustard, nutmeg, 1/2 teaspoon salt and a few grinds of pepper in a large saucepan. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes.
  • Preheat the broiler. Combine the remaining 1/4 cup parmesan, the breadcrumbs and melted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes.

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) uncooked elbow macaroni
1/3 cup plus 1/4 cup butter, divided
3/4 cup finely chopped onion
6 tablespoons all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups 2% milk
4 cups shredded sharp cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

BAKED MACARONI AND CHEESE WITH TOMATO



Baked Macaroni and Cheese with Tomato image

This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.

Provided by DUSTI517

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 ¼ cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
¼ cup dry bread crumbs

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.

Nutrition Facts : Calories 740.1 calories, Carbohydrate 71.4 g, Cholesterol 104.1 mg, Fat 37.9 g, Fiber 3.8 g, Protein 28.3 g, SaturatedFat 22.8 g, Sodium 797.2 mg, Sugar 7.6 g

BROILED PARMESAN TOMATOES



Broiled Parmesan Tomatoes image

I love to make this recipe when tomatoes are at their peak-the tomatoes almost melt in your mouth.-Joylyn Trickel

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

3 large tomatoes
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 cup soft bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Slice tomatoes in half. Using a small spoon, remove seeds. Place tomato halves on a broiler pan coated with cooking spray. Combine the oil, garlic and pepper. Brush over tomatoes. Sprinkle with basil., Broil about 6 in. from heat for 3-4 minutes or until heated through. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 1-2 minutes longer or until crumbs are lightly browned. Serve immediately.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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Top Asked Questions

How to cook macaroni and cheese with 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).
How do you cook baked Mac and cheese?
This baked mac and cheese is a family favorite recipe, loved by children and adults. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.
What kind of cheese is in tomato basil Mac and cheese?
This homemade Tomato Basil Macaroni and Cheese is made with a wonderful combination of white cheddar and fontina cheese! It’s a healthier spin on macaroni and cheese that packs LOADS of flavor! Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until barely al dente. Drain and set aside.
What is the best way to cook cooked macaroni?
Cook macaroni, arrange in greased 1 quart casserole. Melt butter in skillet, and add onion, green pepper and A1 sauce. simmer 5 minutes. Add tomatoes, salt and pepper. Heat through. Pour mixture over macaroni, toss well. Sprinkle cheese on top. Bake in hot oven of 400°F, 20 minutes, or until cheese melts.

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