Saturday, September 29, 2012

Macaroni, Cheese and Tomato

We are having a pleasant fall.  The air is clear and crisp.  The trees are vying with each other in colorful displays.  Leaves are starting to flutter down creating a colorful carpet.  And I'm wondering what we haven't had enough of from summer.

As the tomato season in the midwest draws to a close, I've been trying to incorporate them into as many dishes as possible.  




Sue over at The View from the Great Island posted a recipe for oven drying cherry tomatoes.   Simply halve the tomatoes, sprinkle with salt and pepper and drizzle with olive oil.  Spread out, cut sides up, on a parchment lined baking pan and roast in a 200 degree oven for about four hours.  The roasted tomatoes can be stored in a jar in the refrigerator (I covered mine with olive oil) or frozen.  I decided that some of my second colorful batch would be a great addition to my standard macaroni and cheese dish.  Delicious!  I hope you can give it a try before your tomato season is over!




Macaroni, Cheese and Oven Roasted Cherry Tomatoes

1/2 pound elbow macaroni
1 1/2 cups milk
1/2 cup sweet onion, minced
2 eggs, beaten
12 ounces extra sharp cheddar cheese, shredded
1 cup, more or less to taste, oven roasted cherry tomatoes (see above)

Topping:

1 cup unseasoned breadcrumbs
Olive oil

Preheat oven to 350 degrees

1.  Prepare the elbow macaroni according to package instructions but undercook to slightly less than al dente as the pasta will continue to cook during the baking of the dish.
2.  Drain the pasta, stir in the milk, onions, eggs, cheddar and tomatoes.
3.  Place pasta mixture into a well-buttered 2-quart casserole.
4.  Sprinkle the bread crumbs evenly over the dish and drizzle with olive oil.
5.  Bake for about 30 minutes or until bubbly.

ENJOY!

12 comments:

  1. Oh my this is so tempting. I am going to need to amp up my exercise program I am afraid.

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  2. i really love mac and cheese, have never had it with tomatoes, but if it taste as good as this looks, i know i would love it. i had home bake mac and cheese this past sunday at our cousins reunion and shades of my mother, was it good

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  3. Love the roasted tomatoes in my favourite comfort food!!!

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  4. Sure sounds good! Enjoy the tomatoes while you can:@)

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  5. This looks so delicious! And I agree, the fall has been so lovely.

    Fondly,
    Glenda

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  6. It makes macaroni and cheese so much more colorful and delicious! Thanks for the tip!

    charlotte

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  7. I am not a huge fan of tomatoes, but I might like those!!

    Just about to light the grill for grilled turkey - the best of summer and fall combined!

    Hugs!

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  8. Mouthwateringly delicious! Your photography is always awesome too! Hugs xx

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  9. I saw Sue's recipe for dried cherry tomatoes on her blog, and I think this is a fantastic way to use them! Macaroni and cheese is such wonderful comfort food and the tomatoes add more flavor and color to the dish!

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  10. Now that's a really great idea! Is there anything more full of flavor than a roasted tomato?
    There are times when I miss the north country....especially fall. But when winter comes, not so much. :)
    I'm sure everyone would be bored to tears if I posted details about the move. I am packing one room at a time and movers are doing my dishes and glasses. I try not to look at everything at once (would stagger me) but one room, one closet. Not so bad then.

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  11. Love mac and cheese. Adding the tomatoes sounds great.

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