Tomato Mac & Cheese

Mikekey K

By
@Mikekey

Sub pepper jack for the monterey jack for a zestier dish. Goes great with meatloaf.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 c
uncooked elbow macaroni
1/4 c
butter, unsalted
3 Tbsp
all purpose flour
1 tsp
italian seasoning
1/2 tsp
ground black pepper
1/2 tsp
salt
2 c
milk
1 3/4 c
shredded sharp cheddar cheese
1/4 c
shredded parmesan cheese
1/2 c
shredded monterey jack cheese
1 can(s)
(14.5 oz) diced tomatoes, drained
1/2 c
plain dry breadcrumbs

Directions Step-By-Step

1
Preheat oven to 350F. Coat a 2-quart baking dish with nonstick cooking spray. Cook macaroni according to package instructions, drain and set aside.
2
Melt butter in medium saucepan over medium heat. Whisk in flour, seasoning, pepper and salt, stirring until smooth. Gradually add milk, whisking constantly until slightly thickened.
3
Add 3/4 cups of the cheddar, all of the parmesan and jack cheeses; stir until melted and smooth.
4
Combine macaroni, sauce and tomatoes in pan and pour into baking dish. Sprinkle remaining cheddar evenly over casserole. Place breadcrumbs in a small bowl and spray several times with cooking spray; sprinkle crumbs evenly over cheese.
5
Bake, covered, for 30 minutes or until hot and bubbly. Uncover and bake another 5 minutes, or until top is golden brown.
6
Serve.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American