Baked Macaroni and Cheese with Stewed Tomatoes

Motivation. Ever loose it? I did big time this week. Things got super busy and, even when they weren't, I couldn't find the motivation to get this blog done. Times when motivation is lacking go hand in hand with this type of recipe. Comfort food. 

After a rough week, what else do you need? Something warm and nostalgic is the best medicine for lack of motivation. Right? Actually, it's probably enabling your lack of motivation even more, but who cares (says the counselor)?

Here's what you need: 1 lb box of macaroni (I used orecchiette), 2.5 cups of milk, plus an extra 1/4 cup, 1 stick of butter, 1 tsp salt, 1/2 tsp black pepper, 4 tablespoons cornstarch, 1 bag of three cheese from Kraft  (8 oz or 2 cups), 1/2 block of extra sharp cheddar (4 oz), 2 cans stewed tomatoes, 1 cup of breadcrumbs (not pictured)

This is the cheese I used. You could do something different.

Boil pasta, strain and set aside.

In a large saucepan over medium heat, heat 2-3 cups of milk. I used low fat milk, and it didn't thicken as well as whole milk would have. But I didn't want those ridiculous extra calories. Also, the original recipe calls for 3 cups of milk, but I think you could get away with less. Add stick of butter and salt and pepper. Stir until butter is melted.

In a small bowl, combine 1/4 cup of milk with cornstarch and stir until dissolved, then slowly add to milk mixture, whisking constantly. Add cheese stirring until melted. Then combine pasta, two cans of tomatoes, and milk/cheese mixture, as well as 1 cup of seasoned breadcrumbs. Cut up blocks of cheese and place on top and sprinkle breadcrumbs across as well. 

Bake for 30-45 minutes, or until it looks like this!

Those tomatoes are like hidden jewels in all that cheese. If you've never had stewed tomatoes alongside your mac n cheese, you are really missing out!

The sad thing about food blogging is that by the time I actually get the blog up, all the delicious food is gone. I miss it. So does my tummy.

So, this weekend, instead of reaching for the box-in-blue, try some homemade mac n cheese that will comfort even your worst day.

Recipe adapted with minor changes from food.com recipe found here. 

Baked Mac n Cheese with Stewed Tomatoes

Ingredients: 

1 (1 lb) box of pasta, I used orecchiette because that's what Shawn picked out
2.5 cups of milk, plus 1/4 cup
1 stick of butter
1 tsp salt
1/2 tsp black pepper
4 tablespoons of cornstarch
2 cups of Kraft shredded Three Cheese (or just sharp cheddar cheese)
1 cup of seasoned breadcrumbs, plus extra for sprinkling on top
4 oz of block extra sharp cheddar cheese, cut in 1 inch pieces
2 cans of stewed tomatoes

Directions:

Preheat oven to 350 degrees.
Cook pasta as directed on package in a large pot, strain and set aside.
In a large saucepan over medium heat, heat 2/5 cups of milk, butter, salt and pepper, until butter is melted.
In a small bowl, combine 1/4 cup of milk with cornstarch and stir until dissolved. Slowly add to milk mixture, whisking continuously.
When mixture has thickened, remove from heat and stir in 2 cups of shredded Kraft cheese until melted. Mixture may be somewhat liquidy depending on type of milk you use, but don't worry.
Using large pot you cooked pasta in, add pasta, cheese mixture, 2 cans of tomatoes, and 1 cup of breadcrumbs. Mix until well combined.
Pour into greased 9x13 baking dish and top with remaining cheese pieces and a sprinkle of breadcrumbs.
Bake for 30-45 minutes, or until cheese on top is melted and the top is golden brown.


Some people like to chop up the tomatoes some before putting them in, but not me. I enjoy finding the big pieces among my pasta. When I was little, the idea of tomatoes and macaroni was yucky, and I hadn't tried it since. I'm very glad now that I decided to revisit this recipe and I guarantee it will remain a comfort food fav through the years.