Best 20 Macaroni Tomatoes Recipes

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES

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.

MACARONI AND TOMATOES

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.

MACARONI AND CHEESE WITH TOMATOES

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.

MACARONI AND TOMATOES

Steps:

• While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
• Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
• Stir to coat.
• Add tomatoes along with the juice.
• You could also add crisp bacon pieces when served.

ONE POT MACARONI WITH BEEF AND TOMATOES

Steps:

• 1. In a dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat. 2. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally until onion is softened, about 5 minutes. 3. Add tomatoes and 3 cups water; bring to a boil. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is al dente, about 20 minutes. Sprinkle with cheese and parsley.

SOUTHERN MACARONI & TOMATOES RECIPE - (4.1/5)

Steps:

• In a 3-quart saucepan, cook the macaroni in boiling salted water until al dente tender. Drain well in a colander. Return macaroni to the pot along with the remaining ingredients. Simmer over medium heat until bubbly, 5 to 10 minutes, stirring occasionally. Remove from heat and let stand a few minutes before serving.

BEEFY MACARONI & TOMATOES

Steps:

• 1. In saucepan cook macaroni per package directions. Basically, bring salted water to boil; add macaroni and cook until tender about 7-10 minutes. Drain.
• 2. In the meantime, brown ground chuck that has been seasoned with salt and pepper. Cook until done then drain. Note: I use a large iron skillet.
• 3. Add the tomatoes and tomato sauce to ground beef Add oregano leaves, if desired. Stir in cooked macaroni and let simmer about 20 minutes. Stirring occasionally. Remove from heat and top with shredded cheese.

BAKED MACARONI TOMATOES & CHEESE

Steps:

• Cook pasta til tender but firm, drain& return to pot.
• Beat eggs with milk& add to macaroni; cook over low heat, stirring until no liquid remains& macaroni is cooked (about 3 mins).
• Remove from heat& stir in tomatoes, breaking up with back of spoon, and soup.
• Spoon ½ of mixture into greased casserole dish& sprinkle with ½ of cheese.
• Top with remaining macaroni mixture& sprinkle with bread crumbs.
• Bake, uncovered, at 375F for 25 minutes, sprinkle with remaining cheese& bake until melted.

MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN

Steps:

• Cook the long macaroni al dente and set aside.
• Dice the onions or put in food processor until finely chopped.
• In a large saucepan, heat the olive oil, add the onions and cook until tender.
• Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
• Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
• Make sure that everything is well coated.
• Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
• Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
• Bake at 350 for about 45 minutes until bubbly.

MACARONI AND CHEESE WITH TOMATOES FROM COOKS COUNTRY

Steps:

• COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
• MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
• BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
• MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

THREE CHEESE MACARONI WITH TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top.
• Bake 30 minutes in the preheated oven, until bubbly and lightly brown.

THREE CHEESE MACARONI AND TOMATOES

Steps:

• Preheat oven to 350 degrees (farenheit).
• Bring a large pot of salted water to a boil and cook macaroni according to package directions.
• Drain pasta and pour back into large pot.
• In a bowl stir together the tomatoes, garlic, Italian seasoning, salt and pepper.
• Stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese.
• Stir in the tomato mixture.
• Pour mixture into a greased 9x13 casserole dish.
• Sprinkle the remaining cheese on top of the casserole.
• Bake in preheated oven for 20 minutes.

MACARONI SALAD WITH TOMATOES AND PEAS

Steps:

• In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
• Remove about 1/4 cup dressing to a small container, cover and refrigerate.
• Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
• Cover and refrigerate two or more hours, or overnight.
• Just before serving, add reserved dressing to salad, stir to blend.

BAKED MACARONI AND CHEESE WITH TOMATOES

Steps:

• Cook the macaroni according to the package directions and drain.
• Preheat oven to 350 degrees.
• Spray a large (2 quart) casserole with nonstick cooking spray.
• In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. Stir it thoroughly.
• Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. Mix it well.
• Add the milk, salt, mustard and tomatoes to the macaroni and toss.
• Pour the mixture into the casserole and smooth the top with a spatula.
• Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set.
• (Meanwhile, prepare a salad, if you are serving it.)
• Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.

MACARONI AND TOMATOES

Steps:

• 1. Cook pasta according to package instructions, drain and put back into the pan. Pour in the diced tomatoes, but not all of the juice. Add sugar to taste, to take away some of the acidity of the tomatoes. Cook until everything is warmed completely through. Enjoy!

STOVE TOP MACARONI AND TOMATOES

Steps:

• Cook macaroni according to direcions.
• Drain and return to pot.
• Add tomatoes including juices and heat on low/medium until hot.
• If using diced or whole tomatoes, crush.
• Be careful macaroni doesn't stick to bottom of pot - stir frequently!
• I have added butter and/or cheese whiz for additional flavour.
• Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes.
• I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.

MACARONI & TOMATOES

Steps:

• 1. Boil macaroni to according packages to directions. Drain macaroni. Cut up tomatoes and juice in macaroni. Stir well. Put butter, salt and pepper, stir well and let simmer for 10 to 15 minutes.

MACARONI & CHEESE WITH DICED TOMATOES

Steps:

• 1. Preheat oven to 400 degrees F. NOTE: instead of using 4 cups of half & half I used 2 cups of evaporated milk and 2 cups of heavy whipping cream. I also used regular diced tomatoes instead of petite. Spray a 13 X9 deep dish casserole dish with non stick cooking spray & set aside till needed
• 2. Boil macaroni add 1 Tablespoon of salt to water and cook for 6 minutes only. Then drain in a strainer or colander and pour back into the pot. Then add in the 2 cans of diced tomatoes UNDRAINED. Cook over medium high heat until most of the liquid has been absorbed into the pasta, about 5 minutes all the while you are continuously stirring to prevent pasta from sticking. Then remove from heat & set aside.
• 3. Next melt butter in a medium size sauce pan over medium high heat.
• 4. Add in the flour & cayenne Pepper, and stir until mixture becomes a thick paste.
• 5. These are some of the ingredients to make the sauce. The flour Evaporated milk and heavy cream and chicken broth.
• 6. Slowly Add in the milk and cream mixture along with the chicken broth, then whisk constantly to incorporate the flour mixture into the liquid, constantly whisking and stirring until mixture begins to come to a boil.
• 7. Reduce heat to medium and simmer until mixture begins to thicken, about 15 minutes, and it will coat the back of a spoon.
• 8. Remove from heat, then pour in both shredded cheeses, and stir until the cheese melts . Add in the steak seasoning, granulated garlic, & blend together.
• 9. Now pour about half of the cheese mixture over the macaroni, and stir to blend together. Then add in the cheddar cheese cubes, and mozzarella cheese cubes. Stir to mix into macaroni.
• 10. Repeat with the remaining sauce, and stir until cheese sauce is mixed into the macaroni. Now pour into prepared casserole dish, and bake in preheated 400 degree F. oven for 15 -20 minutes. Place dish in a rimmed baking pan to catch any potential spills. PLEASE ALLOW CASSEROLE TO REST FOR 10 TO 15 MINUTES BEFORE SERVING, so it has time to set and come together.
• 11. Serve and enjoy,

CANNELLINI AND MACARONI SALAD WITH GRILLED TOMATOES, BASIL, AND OLIVES

Steps:

• Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut side up, until skin begins to char, about 2 minutes; turn over and grill, cut side down, just until heated through, about 1 minute. Cool. Cut tomatoes into 1-inch pieces.
• Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
• Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.

MACARONI AND CHEESE WITH STEWED TOMATOES

Steps:

• 1. make macaroni and cheese as directed on box, only cook noodles 5 min.
• 2. to macaroni and cheese add can of stewed tomatoes with juice that have been chopped a little, mix,and heat for another 3-4 min on low