Ingredients for Baked Macaroni And Cheese With Stewed Tomatoes
- 1 pound Shell Macaroni
- 3 1/4 cups Milk
- 1/4 cup Butter
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Cornstarch
- 3 cups shredded Extra Sharp Cheddar Cheese
- 1 (28 ounce) can Stewed Tomatoes
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How to Make Baked Macaroni And Cheese With Stewed Tomatoes
- Preheat oven to 350°F (175°C).
- Cook 1 pound of macaroni according to package directions. Drain, rinse with cold water, and set aside.
- In a large saucepan, melt 1/4 cup butter over medium heat. Whisk in 3 cups milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat until hot but not boiling.
- In a small bowl, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
- Slowly whisk the cornstarch mixture into the hot milk mixture. Continue whisking constantly until the sauce thickens.
- Remove from heat and stir in 2 cups shredded cheddar cheese until melted and smooth.
- In a large bowl, combine the cooked macaroni, cheese sauce, and 1 (28 ounce) can of stewed tomatoes, undrained.
- Mix gently until the macaroni is evenly coated.
- Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish or 3-quart casserole.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 35-45 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
23g
Fat
124g
Carbs
14g
