Baked Macaroni And Cheese With Tomatoes Recipe

Ingredients for Baked Macaroni And Cheese With Tomatoes

• 8 ounces macaroni
• 2% Low Fat Milk
• ½ teaspoon salt
• Dry Mustard
• 2 tablespoons butter
• 1 large egg
• Cheddar Cheese
• Diced Tomatoes
• Panko Breadcrumbs

How to Make Baked Macaroni And Cheese With Tomatoes

1. Cook 8 ounces of macaroni according to package directions until al dente. Drain and set aside.
2. Preheat oven to 350°F (175°C).
3. Spray a large (9x13 inch) casserole dish with nonstick cooking spray.
4. In a large microwave-safe bowl, combine the cooked macaroni, 2 tablespoons butter, 1 large beaten egg, and 1 ¾ cups (7 ounces) shredded cheddar cheese.
5. Stir until well combined.
6. Microwave on high for 2 minutes, or until cheese is melted and creamy. Stir well.
7. Add ½ cup low-fat milk, ½ teaspoon salt, ¼ teaspoon mustard, and 1 cup chopped fresh tomatoes to the macaroni mixture. Toss gently to combine.
8. Pour the macaroni mixture into the prepared casserole dish and spread evenly.
9. Sprinkle the remaining ¼ cup (1 ounce) shredded cheddar cheese and ½ cup bread crumbs over the top.
10. Bake uncovered for 40-45 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.
11. Serve immediately with a side of your favorite carrot and apple salad with pecans. Leftovers can be refrigerated for up to 24 hours or frozen for up to 3 months.