Old-Fashioned Macaroni, Tomato, and Cheese Bake

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 ½ cups milk

1 (4 ounce) package cream cheese, softened

⅓ cup grated Parmesan cheese

1 teaspoon brown mustard

2 dashes hot sauce (such as Tabasco®)

½ cup chopped fresh parsley

¼ teaspoon ground nutmeg

1 tablespoon ground black pepper

1 teaspoon salt

¼ teaspoon paprika, or to taste

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.