Mac and Cheese With Tomatoes Recipe

Name: Mac and Cheese With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) box elbow macaroni; 5 tablespoons butter; 5 tablespoons all-purpose flour; 1 quart 2% low-fat milk; 10 ounces 2% cheddar cheese, shredded; 3 tomatoes; 1 (2 ounce) can green chili peppers; salt; pepper; cayenne pepper

Servings: persons

1 (12 ounce) box elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart 2% low-fat milk
10 ounces 2% cheddar cheese, shredded
3 tomatoes
1 (2 ounce) can green chili peppers
salt
pepper
cayenne pepper

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9 x 13 baking dish.
3
Bring a large pot of lightly salted water to a boil.
4
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
5
Cube tomatoes.
6
Warm milk to 110 degrees F/45 degrees Celsius.
7
In medium saucepan, melt butter and stir in flour to make a roux.
8
Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a bechamel white sauce.
9
Bring to a boil, then reduce heat and simmer.
10
Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
11
Remove pan from heat and stir in cheddar (reserve about an ounce for the top) and green chilis.
12
Combine pasta with sauce and stir well.
13
Pour half into baking dish.
14
Layer cubed tomatoes on top of the pasta and sauce mixture.
15
Layer remaining pasta and sauce mixture on top of tomatoes.
16
Sprinkle remaining cheese on top.
17
Bake 45 to 60 minutes, or until top is the desired crispiness.
18
Let rest 20 minutes before serving.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (12 ounce) box elbow macaroni, 5 tablespoons butter, 5 tablespoons all-purpose flour, 1 quart 2% low-fat milk, and more.

Yes, Mac and Cheese With Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mac and Cheese With Tomatoes

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