Macaroni & Chees W/ Tomatoes Recipe

Looking for an easy Macaroni & Chees W/ Tomatoes recipe? Learn how to make Macaroni & Chees W/ Tomatoes using healthy ingredients.


Submitted by blinkiesays

Makes 12 servings



To pack in bright tomato flavor in our Macaroni and Cheese with Tomatoes, we tried every type of tomato product we could think of to find the perfect balance of rich red color and bright tomato flavor. In the end, testers preferred canned petite diced tomatoes. But for even stronger tomato flavor, we discovered that undercooking the pasta and adding the tomatoes with their juices to the drained macaroni allowed the macaroni to soak up more of the tomato flavor. Returning the pasta to the heat afterward allowed the noodles to absorb some of the tomato juice. Finally, to avoid a curdled sauce, we added fat in the form of half-and-half (cut with some chicken broth) and a mix of sharp and mild cheddar cheese.

Recipe Ingredients for Macaroni & Chees W/ Tomatoes

1 Salt and pepper
1 pound elbow macaroni (see note)
28 ounce petite diced tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
4 cups half-and-half
1 cup low-sodium chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese

Recipe Directions for Macaroni & Chees W/ Tomatoes

  1. 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. 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. 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.

  4. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 273.5g
Amount Per Serving
Calories
556
Calories from Fat
311
% Daily Value*
Total Fat
34.5g
53%
Saturated Fat
21.5g
107%
Trans Fat
0.0g
Cholesterol
104mg
35%
Sodium
436mg
18%
Potassium
410mg
12%
Total Carbohydrates
39.1g
13%
Dietary Fiber
2.2g
9%
Sugars
3.2g
Protein
22.7g
Vitamin A 32% Vitamin C 15%
Calcium 51% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in selenium
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement