Baked Mac and Cheese with Italian stewed tomatoes

Sue Faccone

By
@CarrieSueFaccone

I save the sauce to use with another meal. Also, you could add buttered bread crumbs to the top. This is a crowd pleaser !!!


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Comments:

Serves:

8

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I was surprised at how much I loved this mac and cheese. It's creamy, cheesy and has just enough Italian seasoning and tomatoes to make it a bit different. This would be great for a potluck or as a side dish. The Italian seasoning isn't overpowering so this would go nicely with just about anything.

Ingredients

1 lb
elbow macaroni, cooked
1 lb
Velveeta cheese
1/2 c
milk
2 can(s)
Italian stewed tomatoes
1/2 stick
butter
1 tsp
salt
1/2 tsp
pepper
1 tsp
garlic powder
1/2 tsp
oregano, dried
1/2 c
mozzarella cheese

Directions Step-By-Step

1
Preheat oven at 375 deg.
Boil elbow macaroni with small amount of oil and a little salt. Drain and return to the pot.
2
Cut up the Velveeta cheese into cubes and put in a microwave friendly bowl. Add the butter to the bowl and microwave on high for 3 minutes. Remove, stir and put it back for 1 minute. Remove and stir and put it back for 1 minute more. Repeat until cheese is creamy and butter melted.
3
In a small sauce pan put the 2 cans of stewed tomatoes and heat. Add the spices. When bubbly remove.
4
Pour the milk into the macaroni and mix well. Then mix in the cheese. Add the stewed tomatoes, but use a large spoon with holes to drain away the sauce. Save the sauce.
5
Mix everything well in the pot and then transfer to a 9 x 14 baking pan. Sprinkle with shredded mozzarella cheese and bake uncovered for 45 minutes. Top should be golden brown. Remove and let it sit for 15 minutes. And serve.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian