Old-Fashioned Macaroni, Tomato, and Cheese Bake |
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Prep Time: 15 Minutes Cook Time: 53 Minutes |
Ready In: 68 Minutes Servings: 24 |
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This is a simple and inexpensive version of an old-country style dish just like grandma used to bake. It really takes you back a few decades. I combine macaroni, sharp Cheddar cheese, and petite diced tomatoes with other herbs and spices for a delicious old-fashioned favorite. Ingredients:
3 cups elbow macaroni |
3 tablespoons butter, melted |
2 cups shredded sharp cheddar cheese |
1 (14.5 ounce) can petite diced tomatoes in juice |
3 large eggs |
2 1/2 cups milk |
1 (4 ounce) package cream cheese, softened |
1/3 cup grated parmesan cheese |
1 teaspoon brown mustard |
2 dashes hot sauce (such as tabasco®) |
1/2 cup chopped fresh parsley |
1/4 teaspoon ground nutmeg |
1 tablespoon ground black pepper |
1 teaspoon salt |
1/4 teaspoon paprika, or to taste |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
3. Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
4. Bake in the preheated oven until the middle is set, 45 to 50 minutes.
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