Baked Macaroni and Cheese with Stewed Tomatoes Recipe
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Serving: NaN (The serving size is not specified in the provided recipe.)
Description:
Transport yourself back to the nostalgic days of high school cafeteria lunches with this comforting and flavorful Baked Macaroni and Cheese with Stewed Tomatoes recipe. A reminiscent dish that combines the creamy richness of macaroni and cheese with the tangy sweetness of stewed tomatoes, this hearty one-dish meal is sure to evoke fond memories and satisfy your cravings. Perfect for potlucks, weeknight dinners, or any occasion when you crave a comforting and delicious meal, this recipe is easy to prepare and budget-friendly, making it a go-to favorite for busy households.
Ingredients:
- 1 cup shell macaroni
- 3 cups elbow macaroni
- 1/4 cup + 12 cups milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 4 dashes of black pepper
- 1/4 cup cornstarch
- 2 cups extra-sharp cheddar cheese
- 1 can stewed tomatoes
Nutritional Information per Serving:
- Calories: 627.3
- Fat: 40g
- Saturated Fat: 24.9g
- Cholesterol: 118.8mg
- Sodium: 1262.6mg
- Carbohydrates: 44.2g
- Fiber: 2.9g
- Sugar: 5.8g
- Protein: 24.4g
Recipe Instructions:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit, ensuring it reaches the optimal temperature for baking this delightful dish to perfection.
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Prepare Macaroni: Cook the shell and elbow macaroni according to the package directions until they are al dente. Once cooked, drain the macaroni, rinse it with cold water to prevent sticking, and set it aside.
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Heat Milk Mixture: In a large saucepan set over medium heat, combine 3 cups of milk, butter, salt, and black pepper. Heat the mixture until it is hot but not boiling, allowing the flavors to meld together and infuse the milk with richness.
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Thicken Milk Mixture: In a small bowl or cup, mix 1/4 cup of milk with the cornstarch, stirring until the cornstarch is fully dissolved. Slowly pour this mixture into the hot milk in the saucepan, whisking constantly to prevent lumps from forming.
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Melt Cheese: Once the milk mixture has thickened to your desired consistency, remove it from the heat. Add 2 cups of extra-sharp cheddar cheese to the saucepan, stirring until the cheese is completely melted and the sauce is smooth and creamy.
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Combine Ingredients: In a large mixing bowl, combine the cooked macaroni with the cheese sauce and the can of stewed tomatoes. Mix everything together until the macaroni is evenly coated with the creamy cheese sauce and the tomatoes are distributed throughout.
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Assemble and Bake: Transfer the macaroni and cheese mixture to a greased 9 x 13-inch baking dish or a 3-quart casserole dish, spreading it out evenly. Sprinkle the remaining cheese on top of the mixture, creating a golden cheesy crust that will add an irresistible texture to every bite.
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Bake to Perfection: Place the assembled dish in the preheated oven and bake it for 35 to 45 minutes, or until the top is golden brown and bubbling with deliciousness. Keep an eye on it as it bakes, ensuring it reaches the perfect level of gooey cheesiness without burning.
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Serve and Enjoy: Once baked to perfection, remove the dish from the oven and allow it to cool slightly before serving. Scoop out generous portions of the creamy macaroni and cheese with stewed tomatoes, savoring each mouthful of comforting flavors and indulging in the nostalgic memories it evokes.
Keywords: Cheese, Vegetable, Potluck, Weeknight, Oven, Less than 4 Hours, Easy, Inexpensive
Review: With an aggregated rating of 5 stars based on 61 reviews, this Baked Macaroni and Cheese with Stewed Tomatoes recipe has garnered rave reviews from satisfied home cooks who appreciate its delicious flavor, ease of preparation, and budget-friendly ingredients. Whether you’re craving a nostalgic taste of high school cafeteria lunches or simply seeking a comforting and satisfying meal, this recipe is sure to become a beloved favorite in your culinary repertoire.
