• Prep Time
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  • The base number of servings for this recipe is 5
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    Fire Roasted Tomato Mac and Cheese

    This whole time, your classic mac and cheese just needed the tang of bright and smoky fire-roasted tomatoes!


    Ingredients
    5
    cups
    uncooked penne pasta
    2 1/2
    cups
    milk
    1
    cup
    heavy whipping cream
    1/4
    cup
    butter
    2
    cloves
    garlic (finely chopped)
    1/4
    cup
    all-purpose flour
    1
    teaspoon
    kosher or fine sea salt
    3
    cups
    shredded pepper jack cheese
    1
    cup
    shredded white cheddar cheese
    1
    can
    Muir Glen organic fire roasted diced tomatoes (undrained, 14.5 ounces)
    4
    eggs (beaten)
    Topping
    2
    tablespoons
    butter (melted)
    1
    cup
    panko crispy bread crumbs
    Directions
    Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. In 4-cup glass measuring cup, mix milk and cream.
    Meanwhile, in 6-quart Dutch oven, melt 1/4 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook and stir constantly until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta and tomatoes into cheese sauce. Remove from heat. Add eggs to pasta mixture, stirring constantly, until blended. Pour mixture into baking dish.
    In small bowl, mix Topping ingredients. Sprinkle over pasta mixture.
    Bake 20 to 25 minutes or until pasta is bubbly and bread crumbs are lightly browned

    The base number of servings for this recipe is 5
    OK

    Categories 

    ClassicFamily-friendly

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