Ultimate Tomato Mac and Cheese Recipe

5 from 43 votes

Ultimate Tomato Mac and Cheese Recipe

This Tomato Mac and Cheese recipe combines a rich, creamy tomato sauce, zesty garlic, red onion, and colorful orange and red bell peppers with bursts of fresh peas and tangy cilantro for a dish you can't resist. Top with green or black olives and serve with a side of garlic toast for a perfect, hearty meal.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 279kcal

Author: Deborah

Cost: $5

Ingredients

16 oz elbow macaroni I used Barillo
1 tablespoon olive oil for oil-free use ¼ cup vegetable broth
1 medium red onion diced
4 cloves garlic minced
1 medium red bell pepper diced
1 medium orange bell pepper diced
24 oz tomato-based pasta sauce I used Organics Roasted Garlic
¼ cup nutritional yeast optional
sea salt & pepper to taste
¾ cup peas I used frozen

US Customary - Metric

Instructions

Fill a pot with water, add sea salt and bring to a boil. Add the macaroni and cook for 7-9 minutes. Stir occasionally so the pasta doesn't stick together.
While the pasta is cooking, heat olive oil in large pan or wok on medium heat. Add garlic and cook for 1 minute. Add onion and cook until translucent. Add bell pepper and cook lightly for 2 minutes, then add frozen peas. Place lid on pan and allow the peas to cook for 3-4 minutes.
At this point, the macaroni should be done. Drain the macaroni and add it to your veggies. Add the sauce and stir thoroughly. Throw on some sea salt and pepper to taste. Allow to simmer 5-10 minutes just enough to meld the flavors together.
Remove from heat, add the chopped cilantro and cover the pot to allow the cilantro to wilt before stirring it into the pasta.
At this point, add in the nutritional yeast and give it a good stir. Scoop into Coconut Bowls and garnish with a sprinkle of nutritional yeast. Serve piping hot with a side of olives and warm, toasty bread.

Nutrition