I made half of this recipe using stewed tomatoes with basil, garlic and oregano (froze the other half of the can, which works great!). My stewed tomatoes were really large chunks, so I chopped them up using my kitchen scissors. To make it a little creamier I melted the cheese with 1/4 cup of milk and a pat of butter, as suggested by another reviewer, then folded in the tomatoes and macaroni, along with some salt and pepper. I added a panko topping that I had moistened with melted butter and baked covered for 15 minutes and uncovered for 15 minutes. My topping wasn’t quite as browned as we like, so I turned the broiler on to get a little better color and crisp up the top. This was a new twist on macaroni and cheese for us. We liked it and I would make it again, but I would increase the seasonings. There just wasn’t enough in the tomatoes to season the whole dish, so I would add a bit more next time.
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I made half of this recipe using stewed tomatoes with basil, garlic and oregano (froze the...