tomato macaroni and cheese

Lynnda Cloutier


to make foil collar for slow cooker, most slow cookers have a hotter side that can cause casseroles and other dense dishes like meatloaves to burn. Line with a foil collar: Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.Source unknown


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vegetable oil spray
one can petite diced tomatoes, 28 ounces
two cans evaporated milk, 12 ounces each
two cans condensed cheddar cheese soup, 11 ounces each
3/4 cup water plus extra hot water as needed
salt and pepper
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups shredded sharp cheddar cheese, 8 ounces
2 cups shredded monterey jack cheese, 8 ounces
1 pound elbow macaroni
one recipe toasted bread crumbs, optional, recipe follows

How to Make tomato macaroni and cheese


  • 1line a slow cooker with foil collar and coat with vegetable oil spray. Bring tomatoes, evaporated milk, condensed soup, water, 1 teaspoon salt, mustard and cayenne to simmer in a large pot. Slowly whisk in cheddar and Monterey Jack until completely melted, then stir in macaroni.
  • 2Transfer macaroni mixture to prepared slow cooker. Cover and cook until macaroni is tender, about two hours on high. Remove foil collar, gently stir pasta adding hot water as needed to loosen sauce consistency. Season with salt and pepper to taste. Sprinkle with toasted breadcrumbs if using and serve.
  • 3Toasted breadcrumbs: process two slices high quality white sandwich bread, torn into pieces, to coarse crumbs in food processor, about 10 pulses. Melt 2 tablespoons butter in 12 inch skillet over medium heat. Add bread crumbs and toasts, stirring often, until Golden Brown, 5 to 7 minutes. Transfer bread crumbs to bowl and season with salt and pepper to taste. Makes about 1 cup.

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About tomato macaroni and cheese

Course/Dish: Pasta

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