- 3 cups elbow macaroni
- 3 tablespoons butter, melted
- 2 cups shredded sharp Cheddar cheese
- 1 (14.5 ounce) can petite diced tomatoes in juice
- 3 large eggs
- 2 1/2 cups milk
- 1 (4 ounce) package cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1 teaspoon brown mustard
- 2 dashes hot sauce (such as Tabasco®)
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon paprika, or to taste
- Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
- Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
- Bake in the preheated oven until the middle is set, 45 to 50 minutes.
03/28/2018
recipepes.com
Old-Fashioned Macaroni, Tomato, and Cheese Bake, recipe
PT15M
PT1H
5
455 calories
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