Baked Macaroni and Cheese With Tomatoes
photo by *Parsley*
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 8 ounces macaroni
- 1 cup 2% low-fat milk
- 1⁄2 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon butter
- 1 egg, beaten
- 8 ounces cheddar cheese, shredded, divided (about 2 cups)
- 15 ounces diced tomatoes, drained or 3 fresh tomatoes, diced
- 2 tablespoons panko breadcrumbs
directions
- 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.
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RECIPE SUBMITTED BY
Extremely busy evening law student/mom just trying to keep her three kids healthy and her husband sane.