Tomato Basil Mac & Cheese

October 6, 2009

Tomato Basil Mac n’ Cheese
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    Everyone has days when they’re just too busy to make a home-cooked meal. Cooking more now and freezing extras is a great budget-saver and built-in solution for that eternal question, “What’s for dinner?” Also called ‘freezer cooking’ this technique will help you avoid the temptation of carryout and nurture your family with quality meals at home. Enjoy this recipe now, and then freeze a second batch for later!

Our hearty and flavorful take on an old family favorite is sure to please even picky eaters. This simple casserole can be frozen for up to 2 months, so feel free to make one for tonight and assemble and freeze a second for later, using our helpful tips.

Tomato Basil Mac & Cheese
Serves 4-6
Prep time: 15 minutes
Cook time: 30-40 minutes

INGREDIENTS
Tomato Sauce 
1 tablespoon olive oil
1 small shallot, finely chopped
1 garlic clove, minced
2 1/2 cups (18 ounces) canned tomatoes*, chopped or diced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
Salt and pepper, to taste

Pasta & Toppings
1 box (about 4 cups) dry elbow macaroni
1 bag (2 cups) cheddar cheese, grated
1 cup Parmesan cheese, grated
2 tablespoons blue cheese, crumbled (optional)
4 tablespoons bread crumbs
1 tablespoon fresh basil, chopped
1 tablespoon butter or margarine, plus more to grease casserole dish

*Canned tomatoes typically come in 14.5 ounce and 28 ounce sizes. You may end up with some leftovers if you’re not making a double batch. Just put extras in a sealed plastic container and use to supplement another recipe.

INSTRUCTIONS

  1. Start by making the tomato sauce: Heat the olive oil in a saucepan and add shallots and garlic. Sauté for 1 minute, and then add tomatoes, basil and oregano and season with salt and pepper to taste. Cook over medium heat, stirring occasionally for 10 minutes.
  2. Cook macaroni in a pot of boiling, salted water until al dente (if freezing a batch, follow the tip below). Drain and set aside.
  3. Grease a deep ovenproof dish with butter or margarine—a round casserole dishes work best. Spoon 1/3 of the tomato sauce into the base of the dish, and then top with 1/3 of the macaroni, followed by 1/3 of the cheddar and Parmesan cheese. Season to taste as you go with salt and pepper. Repeat these layers again, ending with a layer of grated cheese.
  4. Combine the breadcrumbs, chopped basil and blue cheese (optional) together and sprinkle evenly over the top of the casserole. Dot with butter or margarine. Cook in a preheated oven at 375°F for 25 minutes or until the top is golden brown and bubbling.
Tip: You can use any kind of white bread you have on hand for the breadcrumbs. Try leftover garlic bread for added flavor. Simply tear bread into smaller chunks, place in a food processor and process for a short time for coarse crumbs and longer for fine crumbs. Breadcrumbs can be stored in the freezer for up to 2 months.

Tip: Whenever you assemble and freeze a casserole that includes pasta, make sure to cook it just short of package instructions to keep it from getting mushy after being thawed and reheated. Run cold water over cooked pasta to help it retain its firmness and dry completely before assembling the casserole.

To Freeze: Combine breadcrumbs and basil and place in a re-sealable freezer bag. Assemble the layers of the casserole as detailed above, but do not bake. Cover casserole dish tightly with two layers of aluminum foil first, and then one layer of plastic wrap. Store both the dish and breadcrumbs in the freezer for up to 2 months.

To Reheat: Thaw the casserole and the breadcrumb mixture in the refrigerator overnight before you plan to cook. Sprinkle the breadcrumb mixture evenly over the top of the casserole and dot with butter or margarine. Cook in a preheated oven at 375°F for 25 minutes or until the top is golden brown and bubbling.

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