Tomato Mac & Cheese
Recipe: #24025
June 10, 2016
Categories: Casseroles, Side Dishes, Tomato, Oven Bake, Vegetarian, Canned Tomatoes, Macaroni, Kosher Dairy, more
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Ingredients
- FOR TOPPING
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- FOR THE MAC & CHEESE
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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 by Step Method
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
No special items needed.