Old-Fashioned Macaroni, Tomato, and Cheese Bake Recipes
Ingredients
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3 cups elbow macaroni
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3 tablespoons butter, melted
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2 cups shredded sharp Cheddar cheese
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1 (14.5 ounce) can petite diced tomatoes in juice
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3 large eggs
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2 1/2 cups milk
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1 (4 ounce) package cream cheese, softened
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1/3 cup grated Parmesan cheese
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1 teaspoon brown mustard
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2 dashes hot sauce (such as Tabasco®)
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1/2 cup chopped fresh parsley
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1/4 teaspoon ground nutmeg
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1 tablespoon ground black pepper
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1 teaspoon salt
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1/4 teaspoon paprika, or to taste
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
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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.
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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.
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Bake in the preheated oven until the middle is set, 45 to 50 minutes.
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