Baked Tomato Mac n Cheese Casserole

Baked Tomato Mac n Cheese Casserole Kids and adults will find this mac-n-cheese recipe to be delicious and a bit different. Tomatoes give the sauce a slight pinkish color and a flavor that is hard to top.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 35 mins

    TOTAL : 10 mins

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.

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  • 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.

Per Serving: 889 calories; protein 34.1g; carbohydrates 62.6g; fat 55.4g; cholesterol 156.3mg; sodium 922.4mg.