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Baked Macaroni And Cheese With Stewed Tomatoes

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Ingredients

Adjust Servings:
1 (1 lb) box shell macaroni or (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

Nutritional information

627.3
Calories
359 g
Calories From Fat
40 g
Total Fat
24.9 g
Saturated Fat
118.8 mg
Cholesterol
1262.6 mg
Sodium
44.2 g
Carbs
2.9 g
Dietary Fiber
5.8 g
Sugars
24.4 g
Protein
326g
Serving Size

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Baked Macaroni And Cheese With Stewed Tomatoes

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    Great Recipe! So good! It reminds me of a life-long favorite quick comfort-food meal of 2 cans Delmonte original stewed tomatoes pured and heated to a high simmer, with 1/4-1/2 lb. of diced Kraft Deluxe American Cheese slices stirred into it until thoroughly melted, poured over bowls of cooked & drained elbow macaroni.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Baked Macaroni and Cheese with Stewed Tomatoes, 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 , Great Recipe! So good! It reminds me of a life-long favorite quick comfort-food meal of 2 cans Delmonte original stewed tomatoes pured and heated to a high simmer, with 1/4-1/2 lb of diced Kraft Deluxe American Cheese slices stirred into it until thoroughly melted, poured over bowls of cooked & drained elbow macaroni , tasty recipe but i had to bake twice as long not quite sure what went wrong I only used 1 – 14 oz can of tomatoes (the recipe didn’t specify size or whether or not to drain) so I guessed and didn’t drain also added 1 tsp of dry mustard all in all i’d make it again leftovers will be yummy lightly fried thx for sharing


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Cook Macaroni According to Package Directions and Drain, Rinse and Set Aside.

    3
    Done

    in a Large Saucepan, Over Medium Heat, Heat the 3 Cups of Milk, Butter, Salt and Pepper Until Hot but not Boiling.

    4
    Done

    in a Small Bowl or Cup, Combine 1/4 Cup of Milk With the Cornstarch and Stir Until Dissolved.

    5
    Done

    Slowly Add This to the Hot Milk Mixture, Stirring Constantly With a Whisk.

    6
    Done

    When Mixture Has Thickened, Remove from Heat and Stir in 2 Cups of the Cheese Until Melted.

    7
    Done

    Pour Pasta Into a Large Mixing Bowl and Add the Cheese Mixture and the Stewed Tomatoes.

    8
    Done

    Mix Well Until Macaroni Is Well Coated.

    9
    Done

    Pour Into a Greased 9 X 13 Baking Dish or 3 Quart Casserole and Top With Remaining Cheese.

    10
    Done

    Bake For 35 to 45, or Until Golden Brown.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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