Baked Macaroni and Tomatoes
Baked Macaroni and Tomatoes is a wonderful side dish! It's an olf fashioned dish that still stands the test of time.
Servings: 8 servings
Ingredients
- 1 1/2 cups of elbow macaroni uncooked
- 4 tablespoons of butter
- 2 cups of half and half milk/cream
- 3 tablespoons of all purpose flour
- 1/4 th teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 2 cups of shredded cheddar cheese
- 1 14 ounce can of stewed tomatoes chopped.. keep the juice
Instructions
- Preheat oven to 350 degrees. Cook pasta according to package directions. In an iron skillet (or oven safe skillet.. if you don't have one, you can transfer to a baking dish once you finish these steps)
- Melt the butter and add the flour, stirring until well combined. Add the half and half, pepper and garlic powder and let cook on medium heat for 4-5 minutes.
- Next add the chopped tomatoes and juice reserved from the can. Bring to a slow simmer and let cook about 5 minutes until sauce thickens.
- Next add shredded cheese, stir until melted. Last add the pasta and combine well. If using baking dish, transfer now.
- Bake for 35-40 minutes until golden brown.