Tomatoes and carrots add interest to an old favorite.
2 cups uncooked dried elbow macaroni
1 cup Land O Lakes® Half & Half
10 (3/4-ounce) slices Land O Lakes® Deli American
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded carrots
1/4 cup finely chopped onion
1 (14.5-ounce) can diced tomatoes, drained
1 cup crushed seasoned croutons
Cook macaroni according to package directions. Drain.
Heat oven to 350°F.
Combine cooked macaroni, half & half, cheese, salt and pepper in bowl; mix well. Stir in carrots, onion and tomatoes. Spoon into ungreased 2-quart casserole dish.
Sprinkle crushed croutons evenly over casserole. Bake 40-45 minutes or until thoroughly heated and bubbly. Let stand 10 minutes before serving.
Explore reviews fromour online community
Pretty good. I was wary of this because you don't cook the sauce or melt the cheese before putting it in the oven but it came out surprisingly smooth and creamy. I didn't have the exact cheese called for, but I used some American, some cheddar, and bits of Muenster and Havarti. Total cheese used was just under 8 ounces by weight. Mine was bubbling after only 20 minutes in the oven so I turned down the heat. 45 minutes would have been nice for softening the veggies but I was afraid of overcooking the sauce so I took it out after only 30. I don't mind the texture of carrots and onions so I liked it, but if it's a concern for you, you should grate the carrot pretty finely. Anyway this was tasty and a nice change. I'll probably make it again.
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