tomato mac & cheese
(3 ratings)
Sub pepper jack for the monterey jack for a zestier dish. Goes great with meatloaf.
(3 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For tomato mac & cheese
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2 cuncooked elbow macaroni
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1/4 cbutter, unsalted
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3 Tbspall purpose flour
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1 tspitalian seasoning
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1/2 tspground black pepper
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1/2 tspsalt
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2 cmilk
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1 3/4 cshredded sharp cheddar cheese
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1/4 cshredded parmesan cheese
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1/2 cshredded monterey jack cheese
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1 can(14.5 oz) diced tomatoes, drained
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1/2 cplain dry breadcrumbs
How To Make tomato mac & cheese
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1Preheat oven to 350F. Coat a 2-quart baking dish with nonstick cooking spray. Cook macaroni according to package instructions, drain and set aside.
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2Melt butter in medium saucepan over medium heat. Whisk in flour, seasoning, pepper and salt, stirring until smooth. Gradually add milk, whisking constantly until slightly thickened.
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3Add 3/4 cups of the cheddar, all of the parmesan and jack cheeses; stir until melted and smooth.
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4Combine macaroni, sauce and tomatoes in pan and pour into baking dish. Sprinkle remaining cheddar evenly over casserole. Place breadcrumbs in a small bowl and spray several times with cooking spray; sprinkle crumbs evenly over cheese.
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5Bake, covered, for 30 minutes or until hot and bubbly. Uncover and bake another 5 minutes, or until top is golden brown.
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6Serve.
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