tomato mac & cheese
Sub pepper jack for the monterey jack for a zestier dish. Goes great with meatloaf.
prep time
10 Min
cook time
50 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 cups uncooked elbow macaroni
- 1/4 cup butter, unsalted
- 3 tablespoons all purpose flour
- 1 teaspoon italian seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups milk
- 1 3/4 cups shredded sharp cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded monterey jack cheese
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup plain dry breadcrumbs
How To Make tomato mac & cheese
-
Step 1Preheat oven to 350F. Coat a 2-quart baking dish with nonstick cooking spray. Cook macaroni according to package instructions, drain and set aside.
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Step 2Melt 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.
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Step 3Add 3/4 cups of the cheddar, all of the parmesan and jack cheeses; stir until melted and smooth.
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Step 4Combine 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.
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Step 5Bake, covered, for 30 minutes or until hot and bubbly. Uncover and bake another 5 minutes, or until top is golden brown.
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Step 6Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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