Macaroni And Cheese With Pork Fire Roasted Tomatoes And Broccoli Recipes

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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.

BROCCOLI MAC & CHEESE BAKE



Broccoli Mac & Cheese Bake image

My husband made a version of this casserole for me on our first date. Over the 11 years we've been married, we've made several changes to the ingredients and now it's even better than the original. -Lisa DeMarsh, Mount Solon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

Steps:

  • Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain. , In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese., Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. , Bake, uncovered, at 375° until bubbly, 20-25 minutes.

Nutrition Facts : Calories 335 calories, Fat 21g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

SOUTHERN MACARONI & TOMATOES RECIPE - (4.1/5)



Southern Macaroni & Tomatoes Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 7

1 (8-ounce) package elbow macaroni
1 (14.5-ounce) can Hunt's petite-diced tomatoes, undrained
1 (14.5-ounce) can Hunt's whole tomatoes, undrained (broken up slightly with a spoon, if desired)
2 tablespoons margarine
Salt and black pepper, to taste
Dash creole seasoning (like Tony Chachere's), optional
Dash garlic salt, optional

Steps:

  • In a 3-quart saucepan, cook the macaroni in boiling salted water until al dente tender. Drain well in a colander. Return macaroni to the pot along with the remaining ingredients. Simmer over medium heat until bubbly, 5 to 10 minutes, stirring occasionally. Remove from heat and let stand a few minutes before serving.

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

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  • Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  • Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

TOMATO MAC 'N' CHEESE



Tomato Mac 'n' Cheese image

White cheddar cheese and tomatoes add a new dimension to macaroni and cheese.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

12 ounces uncooked penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound white cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon white pepper
1 cup chopped seeded tomatoes

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.

Nutrition Facts : Calories 655 calories, Fat 36g fat (22g saturated fat), Cholesterol 111mg cholesterol, Sodium 789mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein.

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.

PORK AND MACARONI CASSEROLE



Pork and Macaroni Casserole image

I created this simple-to-make casserole when I wanted to use up a leftover boneless porkchop and other items in the refrigerator.

Provided by ellie_

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (12 ounce) box tri-color spiral pasta (or any macaroni)
1 cup cooked pork, cubed
2 tablespoons margarine
1 onion, chopped
1/2 lb mushroom, sliced
2 celery ribs, sliced
1 green pepper, cut into strips
1 (2 ounce) can sliced black olives, drained
1/2 lb spicy cheese, grated (herb harvati or another cheese with peppers in it)
1 1/2 cups 1% low-fat milk
2 eggs
paprika

Steps:

  • Preheat oven to 350-degrees F.
  • Prepare macaroni according to package directions, drain, put macaroni in bowl.
  • In skillet, melt margarine.
  • Add onion, green pepper, mushrooms and celery.
  • Cook until vegetables are tender (10 minutes).
  • Add pork and black olives.
  • Remove from heat.
  • Add pork/vegetable mixture to macaroni.
  • Mix milk, eggs and cheese together in measuring cup or bowl.
  • Add to macaroni/vegetable mixture.
  • Pour mixture into 3-quart casserole.
  • Sprinkle casserole with paprika.
  • Bake for 30-45 minutes.

Nutrition Facts : Calories 679.9, Fat 26, SaturatedFat 11.6, Cholesterol 146.6, Sodium 837.9, Carbohydrate 80.9, Fiber 5, Sugar 9.7, Protein 31.1

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