Ingredientes para Baked Macaroni Tomatoes Cheese
- 1 lb elbow macaroni
- 2 large eggs
- 1/2 cup milk
- 1 (28 ounce) can crushed tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup fresh breadcrumbs
- cooking spray or butter for greasing
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Cómo preparar Baked Macaroni Tomatoes Cheese
- Preheat oven to 375°F (190°C).
- Cook 1 pound elbow macaroni according to package directions until al dente. Drain and return to the pot.
- In a separate bowl, whisk together 2 large eggs and 1/2 cup milk.
- Pour the egg mixture over the cooked macaroni and stir to combine.
- Cook over low heat, stirring constantly, until the liquid is absorbed and the macaroni is coated (about 5-7 minutes).
- Stir in 1 (28 ounce) can of crushed tomatoes, breaking them up with the back of a spoon. Add 1 (10.75 ounce) can of condensed tomato soup.
- Lightly grease a 9x13 inch baking dish.
- Pour half of the macaroni mixture into the prepared baking dish.
- Sprinkle with 1 cup shredded cheddar cheese.
- Top with the remaining macaroni mixture and sprinkle with 1/2 cup bread crumbs.
- Sprinkle with remaining 1/2 cup shredded cheddar cheese.
- Bake, uncovered, for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
65g
Fat
39g
Carbs
29g
