Ingredients for Baked Macaroni And Cheese With Tomatoes
- 8 ounces uncooked elbow macaroni
- ½ cup 2% low-fat milk
- ½ tsp salt
- ¼ tsp dry mustard
- 2 tbsp butter
- 1 large egg, beaten
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided (1 3/4 cups and 1/4 cup)
- 1 cup chopped fresh tomatoes
- ½ cup panko breadcrumbs
- nonstick cooking spray
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How to Make Baked Macaroni And Cheese With Tomatoes
- Cook 8 ounces of macaroni according to package directions until al dente. Drain and set aside.
- Preheat oven to 350°F (175°C).
- Spray a large (9x13 inch) casserole dish with nonstick cooking spray.
- 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.
- Stir until well combined.
- Microwave on high for 2 minutes, or until cheese is melted and creamy. Stir well.
- 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.
- Pour the macaroni mixture into the prepared casserole dish and spread evenly.
- Sprinkle the remaining ¼ cup (1 ounce) shredded cheddar cheese and ½ cup bread crumbs over the top.
- Bake uncovered for 40-45 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.
- 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.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
25g
Fat
55g
Carbs
14g
