Baked mac and cheese with tomatoes
It's like a grilled cheese meets tomato soup in one big cozy pan of dinner wonderful.
Servings 6
Calories 412kcal
Ingredients
- 1 1/2 cups uncooked elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14- ounce can stewed tomatoes with the juice chopped
- 2 cups shredded cheddar cheese
- 3/4 cup plain Panko bread crumbs optional
Instructions
- Preheat the oven to 350.
- Bring a large pot of water to a boil.
- Add the pasta and cook 2 minutes less than the package directs. Drain and set aside.
- In a large oven-safe skillet (if you don't have a skillet that goes in the oven you can transfer your mac and cheese to a baking dish in a bit), melt the butter and add the flour.
- Stir until the flour cooks and the raw flour flavor is gone--about a minute or so.
- Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine.
- Bring to a simmer and cook until the sauce thickens--another 5 to 6 minutes.
- Add the cheese and stir until it melts.
- Add the pasta and stir.
- If transferring to a baking dish, spray the dish with non-stick spray. If not, transfer your skillet to the oven and top with the bread crumbs if you are using them.
- Bake until golden and bubbly--about 35-40 minutes. Serve warm.
Nutrition
Serving: 0.5cup | Calories: 412kcal | Carbohydrates: 37g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 729mg | Potassium: 378mg | Fiber: 2g | Sugar: 8g | Vitamin A: 806IU | Vitamin C: 6mg | Calcium: 412mg | Iron: 2mg