Old-fashioned Macaroni, Tomato, And Cheese Bake

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 15 mins Cook Time: 53 mins Ready Time: 1 hr 8 mins


• 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.