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    You are in: Home / Recipes / Cooks Creamy Tomato Mac and Cheese Recipe
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    Cooks Creamy Tomato Mac and Cheese

    Cooks Creamy Tomato Mac and Cheese. Photo by kellychris

    1/4 Photos of Cooks Creamy Tomato Mac and Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Lori Mama's Note:

    This is a Cooks Country recipe with modifications.

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Bring a large pot of water to a boil.
    3. 3
      Add salt.
    4. 4
      Add macaroni and cook for 10 minutes.
    5. 5
      Drain pasta and return to pot.
    6. 6
      Add the tomatoes with their juice and cook, on medium heat, until all the moisture has evaporated.
    7. 7
      About 5 minutes, stiring occasionally.
    8. 8
      Meanwhile, in another saucepan, melt the butter over medium heat.
    9. 9
      Add flour/cayenne and cook 4 minutes.
    10. 10
      Add heated liquids and whisk.
    11. 11
      Continue whisking until sauce thickens.
    12. 12
      Add cheese and stir until melted.
    13. 13
      Combine sauce with pasta mixture and turn into a 9x13, greased, casserole dish.
    14. 14
      Bake 20 minutes.
    15. 15
      Remove and let stand 10-15 minutes.

    Browse Our Top Elbow Macaroni Recipes

    Ratings & Reviews:

    • on November 15, 2012


      Made this for last night's dinner, but hubby and I agreed this dish seemed to be missing something. Even though I added the cayenne pepper, I still added a few dashes of Tabasco Green Pepper Sauce to my serving on my plate, while my husband added regular Tabasco to his. We felt the Tabasco gave this dish a nice kick! I subbed 3 cups of Rotini pasta for the 2 cups of elbow macaroni, plus I subbed stewed tomatoes for the diced tomatoes, and I used 2% milk instead of the 1%. After I added the flour to the butter, I only needed to cook that for about 1 minute, then I gradually stiired in the milk and half-and-half, and cooked that for about 4 minutes to thicken up the sauce, to make it creamy, and for the lumps of flour to disapear. I then turned off the heat, and added the 3 cups of shredded cheese; stirring continuously til the cheese melted. In another saucepan, I heated the broth and stewed tomatoes along with the already cooked pasta for just a few minutes, then added that to the cheesy-creamy sauce in a 2-1/2 quart casserole baking dish, and baked the mac 'n' cheese for 22 minutes. This was a nice twist on mac 'n' cheese. Enjoyed the tomatoes in this dish, and enjoyed the aroma of the cheese after I took it out of the oven. It tasted ever so good when I reheated it in the microwave. Lori, I'm looking forward to making this again. Thanx for the recipe!!

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    • on March 15, 2011


      This was a nice,creamy,better than plain mac-n-cheese dish!I loved that it was made by starting with a bechamel sauce- made it oh, so creamy.I will take another reviewers advice and use Rotel tomatoes as I was scared to use "too much" cayenne.made for Spring PAC,2011.

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    • on December 07, 2010


      What a cozy meal! I've never had mac and cheese with tomatoes before and I definitely didn't hate it :) Make sure to use sharp cheddar cheese as the flavor would have been lacking without it. After all, this dish is all about the cheese! The cayenne adds a nice little kick at the end that you barely notice the spiciness of but makes a difference and adds complexity. Totally recommend! Made for Holiday Tag.

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    Read All Reviews (7)


    Nutritional Facts for Cooks Creamy Tomato Mac and Cheese

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 781.8
    Calories from Fat 424
    Total Fat 47.1 g
    Saturated Fat 29.3 g
    Cholesterol 142.8 mg
    Sodium 674.3 mg
    Total Carbohydrate 55.9 g
    Dietary Fiber 3.1 g
    Sugars 4.6 g
    Protein 34.1 g

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