Time 1h30m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Whisk milk and flour together in a small bowl. Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce. Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned. Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.
Time 10m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 375 °F. Lightly butter a 13 by 9 by 2-inch baking dish. Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside. Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
Time 40m Yield 4 Number Of Ingredients 8 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.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.
Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Time 1h Yield 8 serving(s) Number Of Ingredients 6 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.
Time 1h Yield 6 servings Number Of Ingredients 11 Steps:
Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter. Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain. Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds. Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes. Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed. Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta. Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
Time 40m Yield 6 serving(s) Number Of Ingredients 8 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.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish. 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, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat. Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes. Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers. Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
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 the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven 375. Prepare casserole dish. Slice tomatoes into 1/2 inch thick slices, set aside. Crumble bread crumbs with finger tips, sit aside. In a 2 quart saucepan over medium heat, melt the butter. Add flour, dry mustard and salt. Cook together for 2 or 3 minutes. Add milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place 2 tomato slices in bottom of casserole dish. Add half of the macaroni. Place another 2 tomato slices,then the remainder of macaroni. Pour sauce over all. Add 3 slices tomato on top and sprinkle with bread crumbs. Bake 20 minutes and Serve Immediatly.
Time 25m Yield 6 serving(s) Number Of Ingredients 6 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.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
Cook macaroni according to package directions. Meanwhile, in a large saucepan, saute zucchini and onion in oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard. , Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted, stirring often. Drain macaroni; toss with vegetable cheese sauce.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Cook macaroni according to package directions and drain, rinse and set aside. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved. Slowly add this to the hot milk mixture, stirring constantly with a whisk. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes. Mix well until macaroni is well coated. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese. Bake for 35 to 45, or until golden brown.
Time 1h15m Yield 6 Number Of Ingredients 6 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.
Time 20m Yield 4-6 servings. Number Of Ingredients 9 Steps:
Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; cook until heated through. , Drain macaroni; add to beef mixture with contents of cheese sauce mix. Cook and stir until blended and heated through. Sprinkle with cheese and tomato.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.
