Baked Macaroni and Cheese with Stewed Tomatoes |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to. Ingredients:
1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni |
3 cups milk |
1/4 lb butter |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 tablespoons cornstarch |
1/4 cup milk |
12 ounces shredded extra-sharp cheddar cheese, divided usage |
2 cans stewed tomatoes |
Directions:
1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions and drain, rinse and set aside.
3. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
4. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
5. Slowly add this to the hot milk mixture, stirring constantly with a whisk.
6. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
7. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
8. Mix well until macaroni is well coated.
9. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
10. Bake for 35 to 45, or until golden brown.
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