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Homemade macaroni and tomatoes12/23/2023 ![]() ![]() If baking the pasta, you can bake as is, or top with additional grated cheddar cheese.(You can also use a small bit of tomato paste to accomplish the same thing, without worry of watering down the cheese sauce.) Then, at the end, you can add a splash of the tomato liquid to slightly flavour the cheese sauce with tomato, if you like. Be sure to drain the diced or whole tomatoes (or use a slotted spoon) and add just the solids to start, to avoid watering down the cheese sauce.If baking, make sure the pasta is left extra saucy, as some of the sauce will be absorbed in the baking process. ![]() That way you’ll know when to stop adding pasta and avoiding a too much pasta/too little sauce situation. As such, don’t dump it all into the pot with the cheese sauce, but rather spoon it in in small increments and stir it in. ![]() When it comes to cooking pasta, unless you weigh it out, you might end up cooking more than you actually need.The cheese to tomato ratio is really a matter of personal taste, so add as much or as little as you like.If you like, you can top with additional shredded cheddar cheese, dried breadcrumbs or Panko before baking. Spoon into one large baking dish or individual dishes and bake in a 350F oven for about 20 minutes. Add additional tomatoes and a bit of the juice from the can of tomatoes. Add a bit at a time, until you have a nice, saucy mixture.Īdd some drained, canned diced tomatoes and stir in. Spoon in some of the drained, cooked pasta and stir in. Stir in the cheese, then let stand about 1 minute. I’ve used a mixture of white and yellow old cheddar cheese here. Finish cheese sauce, add tomatoes and bake: Once the sauce mixture thickens a bit, remove the pot from the heat and add the shredded cheddar cheese to the sauce. Cook this mixture a few minutes, until it thickens slightly.Ģ. In another large saucepan, you’ll make a basic cheese sauce, by melting butter, adding flour, then milk and seasonings. Be sure to salt it well! Add the dried pasta once the water is boiling and cook it to al dente. Boil Pasta and start sauce: First, start a large pot of water boiling to cook your pasta. Optionally, chili powder and garlic powder can be used to flavour the dish, though you can omit, if you don’t have these on hand. You will also need – Butter, milk, flour and salt to make the cheese sauce. Fresh tomatoes that you dice up, will also work here you’ll just need to cook them in the pot longer so they soften. Even canned crushed tomatoes would work, though you would lose the chunky tomato texture. Alternately, you could use one or two canned whole tomatoes that you hand-crush. Tomatoes – I’ve used canned diced tomatoes here. You can experiment with different cheese, as you like. I sometimes use a mixture of white and yellow cheddar, if I have both, though it’s not necessary. Just use regular supermarket cheddar, preferably Old, for best flavour. Pasta – I love rigatoni with this dish, though any shape pasta will work here, from spaghetti, to macaroni, to penne etc.Ĭheese – No fancy cheese needed here. Get the Recipe: Pasta with Cheese and Tomatoes. ![]()
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