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Macaroni cheese with tomatoes recipe

Macaroni cheese with tomatoes recipe



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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

This dish is completely different than the traditional macaroni cheese. It's made by baking together macaroni, tomatoes and Cheddar. Simple and incredibly delicious.

78 people made this

IngredientsServes: 6

  • 225g macaroni
  • 1 (400g) tin chopped plum tomatoes
  • 225g grated mature Cheddar cheese

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. Bring a large pot of lightly salted water to the boil. Add macaroni and cook until almost done, about 8 minutes; drain.
  3. Mix cooked macaroni with tomatoes and cheese. Pour into a baking dish and bake in a preheated oven for 30 minutes.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (75)

by Maureen Frusha-Boutwell

Only because I make this all the time. As for the lack of creaminess many have complained about, while the macaroni is draining, simply had a half cup of whole milk to the pot, with a pat of butter, the grated cheese and allow to come to come to a simmer (no boil), then add the canned stewed tomatoes (you choose your personal favorite flavor) heat on medium then add the macaroni and let heat until heated through. No baking here. No cracker crumbs, no nothing else. It's a side dish at best. Once you start adding other ingredients, like onions, celery, etc., and baking it with cracker crumbs and additional grated cheese, it becomes a long drawn out process. This is designed as a one dish, "hey mom, I can make this in my dorm room" kind of dish. It can be made on a camping trip. STOP mucking it up with additions, another pot or pan, the requirement for an oven, etc. Gosh, way to "not keep it simple" many of you.-28 Apr 2009

by LBURKY

I was also raised on this type of mac & cheese. My mother used extra sharp cheddar and "chunked" it instead of shredding. She also added Italian Seasonings and garlic with Italian stewed tomatoes. My children now LOVE this and have become quite adept at making it themselves. We "fight" over the crispy top it makes.-05 Sep 2001


  • 8 ounces elbow macaroni (about 1 3/4 cups)
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • ¾ teaspoon salt, divided
  • 10 ounces baby spinach (about 14 cups)
  • 1 cup grape tomatoes, halved
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground pepper
  • ⅓ cup 1% milk
  • ⅓ cup low-sodium vegetable broth
  • 1 cup shredded reduced-fat Cheddar cheese, divided

Preheat oven to 350 degrees F.

Cook macaroni according to package directions, omitting salt. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, and 1/4 tsp salt cook, stirring often, until the onion is tender, 3 to 4 minutes. Gradually add spinach, stirring until wilted and adding 1 Tbsp. water at a time, if needed. Transfer the mixture to a large bowl.

Add tomatoes to the skillet and cook over medium-high heat until they begin to soften, about 1 minute. Transfer to the bowl with the spinach mixture.

Reduce heat to medium and add butter to the pan. When the butter has melted, whisk in flour, pepper, and the remaining 1/2 tsp. salt. Cook, whisking constantly, for 2 minutes. Gradually whisk in milk and broth. Cook, whisking, until thickened and bubbly, 1 to 2 minutes. Gradually whisk in 3/4 cup cheese until melted.

Add the macaroni and sauce to the bowl with the spinach mixture mix well. Transfer to an 11x7-inch baking dish and sprinkle with the remaining 1/4 cup cheese.


Classic Macaroni and Tomatoes

Ingredients

  • 2 cups uncooked macaroni
  • 1 tablespoon bacon grease
  • 1 (28-ounce) can diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • sugar (optional - see note)

Instructions

Notes

Making This Recipe? Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!


Ingredients

  • 240g elbow macaroni
  • 100g smoked bacon lardons
  • 2 onions, peeled and finely diced
  • 2 tomatoes, chopped
  • 2 cloves garlic, peeled and finely diced
  • 40g butter
  • 40g flour
  • 1/2 teaspoon English mustard powder
  • 450mls milk
  • 150g grated mature Cheddar cheese (plus extra for the topping)
  • salt and pepper to taste

A classic recipe for macaroni cheese with bacon, tomatoes and onion for extra flavour. Recipe adapted from Enriching Your Kid.


Deluxe macaroni cheese with grilled tomatoes recipe

A good rich, flavoursome macaroni cheese is a simple but welcome treat on a winter's evening.

Ingredients

  • 1 tbsp olive oil
  • 25 g butter
  • 1 onion, finely chopped
  • 140 g pancetta, chopped
  • 1 tbsp flour
  • 200 ml milk
  • 3 tbsp crème fraiche
  • 200 ml double cream
  • 50 g Gruyère, grated
  • 50 g emmenthal, grated
  • 600 g macaroni
  • 1 tbsp olive oil
  • 0.9 oz butter
  • 1 onion, finely chopped
  • 4.9 oz pancetta, chopped
  • 1 tbsp flour
  • 7 fl oz milk
  • 3 tbsp crème fraiche
  • 7 fl oz double cream
  • 1.8 oz Gruyère, grated
  • 1.8 oz emmenthal, grated
  • 21.2 oz macaroni
  • 1 tbsp olive oil
  • 0.9 oz butter
  • 1 onion, finely chopped
  • 4.9 oz pancetta, chopped
  • 1 tbsp flour
  • 0.8 cup milk
  • 3 tbsp crème fraiche
  • 0.8 cup double cream
  • 1.8 oz Gruyère, grated
  • 1.8 oz emmenthal, grated
  • 21.2 oz macaroni
  • 5 tomatoes, cut into 5mm slices
  • 0.5 tsp dried oregano
  • 1 tbsp olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 5 tomatoes, cut into 5mm slices
  • 0.5 tsp dried oregano
  • 1 tbsp olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 5 tomatoes, cut into 5mm slices
  • 0.5 tsp dried oregano
  • 1 tbsp olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 6

Step-by-step

  1. Heat the olive oil and butter in a saucepan. Add the onion and pancetta and cook over a medium heat for 10 minutes. Sprinkle on the flour and stir to combine.
  2. Add the milk and stir over a low heat until you have a smooth sauce. Spoon in the crème fraiche and cream and simmer gently, uncovered, for 10 minutes. Remove from the heat and stir in both cheeses.
  3. Cook the macaroni according to the packet instructions. Drain, then lay the macaroni in a gratin dish. Spoon the sauce over the macaroni and put the dish under a hot grill for a few minutes until golden and bubbling. Serve with the grilled tomatoes.
  4. To prepare the grilled tomatoes: lay the sliced tomatoes in a gratin dish. Sprinkle with the oregano and olive oil, season with salt and pepper, then place under the grill for 10 minutes.

Recipe taken from What's for dinner? Second helpings, by Romilla Arber

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Macaroni cheese with spinach, tomatoes and spring onions

Preheat the oven to 200°C, fan 180°C, gas 6. Cook the pasta in boiling, salted water until just tender (it will finish cooking later) drain. For the cheese sauce, put the butter, flour, spring onions and milk in a pan and slowly bring to the boil, whisking all the time until it thickens. Simmer for a few minutes and remove from the heat.

Season and stir in the cheddar and half the Parmesan until melted, then add the mustard. Stir in handfuls of spinach, so it wilts in the sauce.

Mix the cooked pasta with the sauce. Tip it into a 2.5-litre or 20cm-square ovenproof dish, scatter over the tomatoes and remaining Parmesan and bake for 25-30 minutes until golden. Leave to rest for 5 minutes. Serve with a crisp salad.

Get ahead: a ssemble ready to cook a few hours ahead, adding 150ml of reserved pasta cooking water to the sauce. Can also be frozen defrost thoroughly before cooking. In either case, cook until golden and bubbling.

Now try these delicious variations

Make it skinny: Cook and drain the pasta. Use skimmed milk and omit the butter in the sauce. Omit the cheddar and parmesan. Mix the pasta with the sauce. Top with the tomatoes, 50g of grated Grana Padano, chopped parsley and 4 tablespoons of breadcrumbs and cook.

Indulge yourself: Cook and drain the pasta. Omit the spring onions from the sauce. Replace the cheddar with 75g each of crumbled Stilton and goats&rsquo cheese and a ball of mozzarella, torn. Omit the tomatoes. Mix the pasta with the sauce. Top with walnut pieces and 50g grated parmesan before baking.

Go meaty: Cook and drain the pasta. Dryfry 150g of chopped streaky bacon until starting to crisp, add 150g of sliced chestnut mushrooms and soften. Stir in chopped sage, cook for 30 seconds, then add to the sauce and pasta. Omit the spinach. Scatter with the tomatoes and parmesan and bake.


The Easiest Slow Cooker Macaroni And Cheese

Is there anybody who doesn’t absolutely love mac and cheese?? We’re not talking bland macaroni and cheese, we’re talking amped up, cheesy, gooey goodness that both fills and warms you up. The stuff that dreams are made of and that has every single person who tries it begging for the recipe so they can recreate the goodness anytime the craving hits. Well. One of our favorite ways to make mac and cheese is a little more involved than we felt like making it the other day – normally we make a roux-based, creamy, cheese sauce. We cook the pasta and then the sauce, then stir the pasta into the sauce, then make a crispy, butter breadcrumb topping and pop it all in the oven.

This time we needed something quick and easy – and we hit it out of the park, if we do say so ourselves! If you can cook your pasta so it’s al dente and pour ingredients into a slow cooker, you can make amazing macaroni and cheese that’s the beauty of this recipe. So, what are we using here to achieve the ultimate creaminess? Plenty of cheeses – four to be exact – sour cream and evaporated milk, and lots of seasoning so your dish packs a punch.

Add them to your slow cooker, along with the pasta, then turn it on and walk away. That’s it! If you can stir your pasta mixture halfway through cooking, great, if not, even more yummy, crispy edges for you to enjoy later on. Trust us, it doesn’t get easier than this, and this mac and cheese gives any traditionally-baked version a run for its money. We love it!


Macaroni cheese with tomatoes recipe - Recipes

1/4 cup butter (1/2 stick), plus more for buttering baking dish (divided)

1 pound chiocciole or penne pasta (see note)

5 tablespoons all-purpose flour

1 1/2 teaspoons dry mustard

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded gruyère cheese

1 cup freshly grated parmesan cheese

1/8 teaspoon cayenne pepper

1/2 teaspoon ground nutmeg

Salt and freshly ground pepper

2 large tomatoes, thinly sliced

Butter a 9-by-13-inch baking dish. Combine the milk, garlic and bay leaf in a small saucepan cook gently over medium-low heat for 15 minutes to infuse the milk with flavor.

Place a large pot of water over high heat bring to a boil. Stir in the pasta and cook until al dente, 8 to 10 minutes. Drain and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and dry mustard and cook for 1 minute. Gradually whisk the warm milk into the saucepan, discarding the bay leaf and garlic. Cook, whisking frequently, until the sauce has thickened, about 10 minutes.

While the sauce cooks, preheat the broiler and combine the cheddar, gruyère and parmesan in a bowl set aside. When the sauce has thickened, reduce the heat to low, whisk in the cayenne, nutmeg and combined cheeses, reserving 1 cup of cheese for topping. Season to taste with salt and pepper.

Stir the drained pasta into the cheese sauce. Pour mixture into the prepared baking dish. Top with tomatoes, then the reserved cheese. Transfer to oven and broil until the cheese is brown and bubbly. Serve immediately.

Note: Chiocciole, which means "snail" in Italian, is a large pasta shape that looks like elbow macaroni on steroids and captures sauce beautifully. Chiocciole can be found at some grocery stores penne or rigatoni make good substitutes.


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