Best Spicy Cheese Tomato Bake Recipes

SPICY TOMATO JALAPENO MACARONI AND CHEESE CASSEROLE

Spicy Tomato Jalapeno Macaroni and Cheese Casserole image

You can really use any kind of hot peppers that you like for this, for extreme spice add in another jalapeño! Prep time does not include boiling the macaroni.

Provided by Kittencalrecipezazz

Categories Cheese

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb elbow macaroni (cooked ONLY to barely firm-tender and drained)
1 medium onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped
1 teaspoon coriander
1 1/2 teaspoons cumin powder
1/3 cup butter
1/4 cup flour
4 cups half-and-half cream
salt
cayenne pepper (or use black pepper)
1 (28 ounce) can plum tomatoes (very well drained, then chopped)
1 1/2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
1 1/2 cups fresh breadcrumbs
1 1/3 cups grated parmesan cheese

Steps:

Set oven to 375°F (set oven rack to second-lowest position).
Butter a 13x9-inch baking pan.
In a large saucepan melt 1/3 cup butter, add in the onions, garlic, diced jalapeño pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes).
Add in flour and stir for 2 minutes with a wooden spoon.
Slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
Add in cayenne pepper and salt to taste.
Add in chopped tomatoes and simmer for about 3 minutes (do not add in the cheese, add it in when when mixing in the bowl).
In a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine.
Transfer to prepared casserole dish.
In a small bowl mix together the fresh bread crumbs and Parmesan cheese, then sprinkle over the macaroni mixture in the baking pan.
Bake for about 20-25 minutes, or until the mixture is bubbly.

Nutrition Facts : Calories 1097.2, Fat 59.2, SaturatedFat 35.8, Cholesterol 171, Sodium 1073.7, Carbohydrate 96.6, Fiber 5.8, Sugar 8.2, Protein 45.3

HOMEMADE SPICY MAC AND CHEESE WITH TOMATOES

Homemade Spicy Mac and Cheese with Tomatoes image

Macaroni in a tomato and cheese sauce with spicy peppers. Very easy to make using ingredients right off the shelf at your local grocer.

Provided by j Morgan

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 7

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with jalapeno
1 (11 ounce) can tomato bisque
2 (4 ounce) cans diced green chilies
1 (16 ounce) package medium pasta shells
2 (8 ounce) packages shredded Colby-Monterey Jack cheese
2 (8 ounce) packages shredded pepper Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 45.2 g, Cholesterol 93.2 mg, Fat 30.7 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 1329.9 mg, Sugar 3.2 g

CHEESY, SPICY BLACK BEAN BAKE

Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.