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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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.

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    • on August 16, 2008

      Delicious and freezes well. Use tomatoes from the garden for a really fresh taste. Thanks for posting!

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    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
    42%
    Total Fat 27.6 g
    42%
    Saturated Fat 16.3 g
    81%
    Cholesterol 82.0 mg
    27%
    Sodium 913.8 mg
    38%
    Total Carbohydrate 60.6 g
    20%
    Dietary Fiber 7.6 g
    30%
    Sugars 0.8 g
    3%
    Protein 24.3 g
    48%

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