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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

    Average Rating:

    7 Total Reviews

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    • 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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    • on July 10, 2010

      I left out the cayenne and used Rotel tomatoes instead. Great change from the old fashion mac n cheese!

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    • on May 29, 2010

      This is a very tasty mac and cheese and very easy also, everyone here loved it. Will make again. Thanks for sharing your lovely recipe :)

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    • on April 24, 2010

      Delicious!!! My mom made something very similar but didn't make the bechamel sauce, which makes it so rich and creamy. I made this exactly as written except I added salt, black pepper and just a few shakes of cayenne pepper. It makes alot of sauce so it is very creamy and delicious. DH and I enjoyed it with a salad for lunch today but we probably have enough in leftovers to make 4 or more servings. Thanks for sharing an added twist to our normal tomato mac and cheese!! Made for Holiday Tag.

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    • on March 25, 2010

      Another great mac n' cheese from Lori! This reminds me of the way my grandma used to make it. I couldn't get my mom to make it with tomatoes because no one else liked it that way but me and grandpa, so grandma would make it when I stayed with them. I love it! This is a very rich and creamy dish, and the addition of the cayenne gives it a little snap! I only had 1 cup elbow mac on hand, so added 1 1/2 cup penne also. I will be making this often!

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    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
    54%
    Total Fat 47.1 g
    72%
    Saturated Fat 29.3 g
    146%
    Cholesterol 142.8 mg
    47%
    Sodium 674.3 mg
    28%
    Total Carbohydrate 55.9 g
    18%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.6 g
    18%
    Protein 34.1 g
    68%

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