Best Tomato Macaroni And Cheese Recipes

CHEESE AND TOMATO MACARONI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a large baking dish.
• Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
• Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
• Broil in the preheated oven until cheese is melted and browned, about 5 minutes.

BAKED MACARONI AND CHEESE WITH TOMATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a 2 quart shallow casserole.
• Heat water for the macaroni.
• Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
• Pour into a colander to drain.
• Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
• Stir in the sausage and tomatoes and remove from the heat.
• Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
• Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
• Let stand 5-10 minutes before serving.

BACON AND TOMATO MACARONI AND CHEESE

Steps:

• Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return pasta to pot.
• Preheat oven to 355 degrees F (180 degrees C).
• Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese.
• Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.

MACARONI WITH TOMATO SAUCE, CHARD AND GOAT CHEESE

Steps:

• Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
• Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
• Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
• Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
• Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

BACON, LEEK, AND TOMATO MACARONI AND CHEESE

Steps:

• Bring water to a boil in an 8-quart stockpot.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
• Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
• While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
• Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
• Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

SPICY HAM AND TOMATO MACARONI AND CHEESE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
• In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
• Stir in flour and cook stirring for 3 minutes.
• Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes).
• Add in well-drained tomatoes; simmer for 2 minutes.
• Add in cayenne, salt and pepper.
• In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
• Add in the chopped cooked ham.
• Stir in the cheddar cheese to combine.
• Transfer mixture to prepared baking dish.
• In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
• Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.

OLD-FASHIONED MACARONI, TOMATO, AND CHEESE BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
• Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
• Bake in the preheated oven until the middle is set, 45 to 50 minutes.

SPICY TOMATO JALAPENO MACARONI AND CHEESE CASSEROLE

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.

SPICY TOMATO MACARONI AND CHEESE

Steps:

• Cook pasta according to package directions, draining well.
• Melt butter in a large skillet over medium heat; add onion and sauté 3 to 5 minutes or until tender.
• Add cheese and cook, stirring constantly, 5 minutes or until cheese melts.
• Stir in sour cream, blending well.
• Stir in Rotel tomatoes and pasta; cook and stir constantly, 5 minutes or until heated through.

MOM'S BAKED TOMATO AND CHEESE MACARONI

Steps:

• Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe.
• Note 2: You may use stewed or diced tomatoes.
• Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
• Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
• Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
• Cut cheese into small chunks and set aside.
• Preheat oven to 350°.
• Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
• Pour 1/4 cup water over the top. Cover with foil.
• Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.

TOMATO MACARONI AND CHEESE

Steps:

• 1. line 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.
• 2. Transfer 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.
• 3. Toasted 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.

MACARONI AND CHEESE WITH BACON AND TOMATO

Steps:

• Heat oven to 350 degrees F.
• Generously butter a 1/12 quart baking dish.
• Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
• Heat large pot of salted water to a boil.
• Cook pasta until al dente, about 7 minutes.
• Drain.
• Place in large bowl.
• Melt butter in large saucepan.
• Whisk inflour; cook, stirring, 2 minutes.
• Add nutmeg; cook 1 minute.
• Whisk in milk all at once.
• Heat to boil; simmer, stirring, 5 minutes.
• Season with salt and pepper.
• Remove from heat; stir in cheeses until melted.
• Add sauce to pasta, mix well.
• Spoon 1/2 mixture into prepared baking dish.
• Add tomatoes and bacon in an even layer.
• Top with remaining macaroni mixture.
• Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
• Sprinkle over macaroni.
• Bake until golden and bubbly, about 45 minutes.

MACARONI CHEESE WITH TOMATO AND BASIL

Steps:

• Cook the macaroni until done and drain.
• Combine cheeses, salt, pepper, cream and eggs in a bowl.
• Stir in macaroni and spread half of this mixture in a greased casserole dish.
• Arrange tomato slices and basil over this layer and top with remaining macaroni.
• Melt the butter in a frying pan and cook the breadcrumbs gently until golden.
• Combine breadcrumbs and cheese and sprinkle over the top.
• Bake at 180°C for 15-20 minutes until it's golden on top.

SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE

Steps:

• Saute the diced onion in butter and olive oil over low heat until translucent. (About 15 minutes.) Add the diced garlic to the pan and continue cooking until they are both caramelized. (About 1o more minutes.) While sautéing, chop the basil, thyme and sun-dried tomatoes. When the onion and garlic are caramelized combine them with diced the basil, thyme and sun-dried tomatoes. Set aside. Make the breadcrumbs as the onions are cooking. For the breadcrumbs I used a leftover baguette, but sliced bread fine. Slice the baguette into rounds and put them in the oven for 5 minutes to toast them. Then chopped the bread into little pieces. Toss with olive oil, salt, pepper, and parsley. Set aside. Boil water for the pasta. Cook pasta for 3 minutes less than the directions say. The pasta should be cooked only on the outside. The inside should be hard. It will have a white strip in the middle. Warm 2 cups of milk in another pan, making sure not to boil it. Make the béchamel sauce: Wipe the onion pan clean and melt 4 tablespoons of butter. When the butter stops bubbling add the flour and quickly stir together. Cook until the mixture is golden. Slowly add the warmed milk to the butter-flour mixture, whisking constantly. Start with 1/2 cup of milk, once that is fully incorporated add more. Once all the milk is added cook for 1 or 2 minutes more until the sauce has thickened. Then add the nutmeg, pepper, salt, cayenne, and mustard. Mix. Add all 3 cups of cheese. It will be very cheesy. Add the onion, garlic, sun-dried tomato, and basil mix to the cheese sauce and combine. Then add the pasta to the sauce. Place macaroni and cheese into individual ramekins to bake. (Sometimes I bake the whole thing in the same cast iron pan I made it in.) Top with breadcrumbs. Garnish with basil. Bake for 20 minutes at 375 F.

MACARONI AND CHEESE WITH TOMATO SAUCE

Steps:

• FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese.
• After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture.
• Meanwhile cook noodles according to pkg/drain.
• In large mixing bowl or pot used to cook noodles mix noodles and cheese till all noodles are covered.
• Spoon macaroni and cheese into baking dish and top with sliced American cheese. Bake at 350°F for 20-25 minutes or until top is lightly browned and bubbly.
• FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking.
• Empty 16 ounce can of tomatoes into medium saucepan over medium heat.
• Add remaining tbsp of flour and 8 tbsp of sugar.
• Stir continually for 2-3 minutes.
• Bring just to a simmer and remove from heat.
• Serve over hot macaroni and cheese.
• Enjoy.

SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE?

Steps:

• 1. Preheat oven to 350 degrees F.Grease a 9 x 13 inch baking dish.Add 1 cup chopped sun dried tomatoes and 1 cup shredded parmesan cheese;mix well.
• 2. Bring a large pot of lightly salted water to a boil.Add macaroni and cook for 8 to 10 minutes or until al dente;drain.Transfer macaroni into large bowl,add basil pesto,mix together until blended.Set aside.
• 3. In a medium saucepan,melt margarine and stir in flour to make a roux.Cook 3 minutes,stirring constantly,then whisk in milk.Bring to a boil,then reduce heat and simmer.Mix in cream cheese and remaining chopped sun dried tomatoes and stir frequently until the sauce is thickens.
• 4. Remove from heat and stir in colby jack,sharp cheddar and remaining parmesan cheese and basil.Combine pesto macaroni mixture and stir well.
• 5. Pour into a prepared baking dish.Cover with alumnum foil.Bake in preheated oven for 35 minutes.Remove the foil,sprinkle with grated parmesan cheese.Return the oven for 10 minutes.

MACARONI AND CHEESE WITH SNOW PEAS AND TOMATO

Steps:

• Prepare macaroni, adding green pepper and snow peas, stirring occasionally. Drain.
• Mix macaroni mixture with milk & butter, cheese envelope, green onion, tomato and mozzarella. Serve.

MACARONI, TOMATO AND CHEESE

Steps:

• Cook the pasta however long you prefer it (ex. al dente) then drain.
• While boiling the pasta open the can of tomatoes. If whole then cut into up to make them bite-size or smaller.
• While boiling grate the cheese. I make sure I have enough to coat the pasta when stirred in later.
• After draining the pasta add the tomatoes and the cheese. I leave the pot on burner on simmer to help warm up the tomatoes and melt the cheese. Stir in so it all melts together. You can add milk if you want more liquid than the tomatoes had.
• (optional) Add butter, margarine, salt or pepper either when mixing or as each person prefers on their plate.
• Enjoy!

MACARONI AND CHEESE WITH TOMATO

Steps:

• 1. COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside. 2. MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine. 3. BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving. MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.