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    You are in: Home / Recipes / Macaroni and Cheese With Tomato Recipe
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    Macaroni and Cheese With Tomato

    Macaroni and Cheese With Tomato. Photo by Mikekey

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    JackieOhNo!'s Note:

    From "The Choice is Cheddar", Good Food Magazine, October 1986.

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    Units: US | Metric


    1. 1
      Heat oven to 400 degrees.
    2. 2
      Heat large pot of salted water to boiling. Add pasta and cook until tender but still very firm. Drain thoroughly and transfer to mixing bowl.
    3. 3
      Meanwhile, melt butter in heavy medium saucepan over medium-low heat. Add flour and stir until smooth. Reduce heat to low and cook, stirring constantly, 3 minutes. Gradually whisk in milk and broth. Heat, stirring constantly, until simmering. Stir in tomatoes, salt, and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Remove from heat.
    4. 4
      Add 1 cup Cheddar, the Gruyere, and Parmesan to sauce and stir to combine. Pour sauce over pasta and toss to combine. Transfer 2-1/2 quart casserole.
    5. 5
      Bake 15 minutes. Stir carefully but thoroughly, then sprinkle with remaining Cheddar. Bake until bubbling hot and cheese is golden brown, about 15 minutes longer. Let stand 2-3 minutes before serving.

    Ratings & Reviews:

    • on September 11, 2008


      This is mighty good mac & cheese!! Used some Rotel tomatoes to give it a nice kick - and loved the cheesy sauce!! Nice mix of cheese. Added much more ground pepper - perfect comfort food! Thanks Jackie! :)

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    • on March 01, 2013


      Pure comfort food. I made as written and it was great, but I will double the amount of tomatoes next time, as it didn't seem to have enough for us. I have used Jack cheese with cheddar, but never Gruyere and I really liked the added zing it gave it. I also used an extra sharp cheddar. (To diner524-it sounds like you got a smoked Gruyere. Find a non-smoked one and try it again. It is worth it :) )

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    • on February 12, 2009

      I am not rating this, as I feel the cheese I got from the Deli wasn't the most appropriate type of gruyere cheese, as it tasted so much of a smoky flavor. Having never had gruyere cheese not sure if that is how it is supposed to taste. I made half of the pasta and sauce. I picked this recipe as I am used to making macaroni and then adding a can of diced tomatoes, cheddar cheese and salt and pepper, and thought this sounded even better than might quick version. I would definitely make this again but omit the gruyere cheese. Thanks for sharing this recipe. Made for 123 Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Macaroni and Cheese With Tomato

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 581.9
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 16.3 g
    Cholesterol 82.0 mg
    Sodium 913.8 mg
    Total Carbohydrate 60.6 g
    Dietary Fiber 7.6 g
    Sugars 0.8 g
    Protein 24.3 g

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