Real Recipes From Real Home Cooks ®

tomato mac & cheese

(3 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For tomato mac & cheese

  • 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
    (14.5 oz) diced tomatoes, drained
  • 1/2 c
    plain dry breadcrumbs

How To Make tomato mac & cheese

  • 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.

Categories & Tags for Tomato Mac & Cheese:

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