Tomato Mac & Cheese

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


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Original recipe yields 4 servings
OK
  • FOR TOPPING
  • FOR THE MAC & CHEESE

Nutritional

  • Serving Size: 1 (358.9 g)
  • Calories 643.9
  • Total Fat - 25.3 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 116.1 mg
  • Sodium - 638.9 mg
  • Total Carbohydrate - 76.4 g
  • Dietary Fiber - 8.5 g
  • Sugars - 7.8 g
  • Protein - 33.8 g
  • Calcium - 672.7 mg
  • Iron - 4 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray and set aside.

Step 2

In a small bowl, combine the breadcrumbs with melted butter; set aside.

Step 3

Meanwhile in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.

Step 4

Slowly add 1 3/4 cups cheddar cheese and evaporated milk, stirring constantly, until cheese melts. Quickly stir in egg.

Step 5

Remove from heat and add tomatoes and Italian herb seasoning, stir to combine. Season with salt and pepper.

Step 6

Pour into prepared baking dish and sprinkle the top with remaining 1/4 cup shredded cheddar cheese then breadcrumbs. Bake for 20 minutes, or until cheese is bubbly.

Tips & Variations


No special items needed.

Related

ellie

A good and interesting change from the traditional which we enjoyed. Made as directed except used 16 oz of macaroni. Thanks for sharing!

review by:
(5 Feb 2017)