The homemade cheese macaroni with tomatoes is our family’s favorite comforting food when we don’t know what to do for dinner and need a carbohydrate solution. Costu of the oven and loaded with salt and pepper, it is one of my favorite pasta dishes. This recipe comes from my mother-in-law; She did it for my husband, so it’s one of her comforting childhood foods.
Cheese macaroni tomatoes
My grandmother and my aunt used to put whole tomatoes in their cheese macaroni; This is the best thing you will ever eat if you are a lover of tomatoes. This dish is as close as possible on what I used to eat with them, but guy, it makes me wish to be able to get my hands on the canned tomatoes of my grandmother.
This dish is not full of spices and layers of complex flavors; It’s simple, cheesy and tomato. If you like this combination, it’s the pasta recipe for you!
Whole canned tomatoes
For tomato flavor, I use whole canned tomatoes in addition to tomato juice that enters the red. You can take a box of your favorite canned plum tomatoes, drain the juice and use it in this dish.
I used diced tomatoes, but I find that the whole tomatoes that you can cut and eat after cooking are better than the diced tomatoes cooked in the pasta.
Let me know if you try it and what you think in the comments below!
Good kitchen!
Karlynn
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Preheat your oven to 350 ° F. Grease a two -quarter saucepan dish and set aside.
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Fill a large pot of water and add about a tablespoon of salt for 2 liters (2 liters) of water. Place the pot on your pan over high heat and cover to bring to a boil while you prepare the cheese sauce.
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In a large saucepan over medium heat, melt the butter. Incorporate the flour until it looks like the coarse sand and is grouped.
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Pour a small amount of milk by whisking the flour mixture until incorporation. Continue to add small quantities, to whisk until all the milk is added and the sauce is smooth. Stir in tomato juice.
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Add 2 cups of grated cheese by handles, stirring to melt it completely after each handle. Cook for another 2-3 minutes, stirring, then lower the heat to the lowest adjustment to keep it warm. Continue to stir from time to time while preparing the pasta.
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The water should boil now, so prepare the pasta according to the instructions in the packaging. Drain and rinse with cold water, then transfer to the greased casserole dish.
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Pour the sauce over the noodles in the pan. Stir to coat the pasta with the sauce. Nest the drained tomatoes in the pasta, space them in the dish.
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Garnish additional cheese.
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Bake in the oven for 25 minutes or until the casserole dish boils and the cheese on top is melted. If you want to brown the top, remove the lid and cook for another 5 to 10 minutes.
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Remove and let cool for 5 to 10 minutes, then serve.
Use the aged cheddar for the deepest cheese flavor, but you can play with different types of cheese if you wish.
Calories: 439kcal | Carbohydrates: 11g | Protein: 21g | Fat: 35g | Saturated fats: 20g | Polyunsaturated fat: 1g | Monounsaturated fat: 8g | Trans-fat: 0.3g | Cholesterol: 103MG | Sodium: 582MG | Potassium: 296MG | Fiber: 0.4g | Sugar: 5g | Vitamin A: 1360IU | Vitamin C: 11MG | Calcium: 617MG | Iron: 1MG
