Saturday, July 7, 2012

Old-Fashioned Macaroni, Tomato, and Cheese Bake Recipes

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.