Mom’s Baked Tomato and Cheese Macaroni
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- Note 1: If you can’t find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don’t have enough substance for this recipe.
- Note 2: You may use stewed or diced tomatoes.
- Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
- Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
- Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
- Cut cheese into small chunks and set aside.
- Preheat oven to 350°.
- Spray a 9X14” glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
- Pour 1/4 cup water over the top. Cover with foil.
- Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.
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Reviews
-
LOVE, LOVE, LOVE this recipe! Very easy and much tastier than the typical mac and cheese of my grandma's era--fat-laden and heavy. MY DH and DD had two platefuls each! DD had a huge plate the next morning before a big swim meet, and she WON! I would rename this Winner's Mac and Cheese! Made for Football Pool Week 8, 2010.
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This brought back memories of my grandmother's version of this. She would make it for grandpa and me-no one else liked tomatoes in their mac and cheese. Easy to put together. I cut recipe in half, but used a little more cheese than 1/2 the recipe called for. I used sharp cheddar and Monterey Jack cheese. I think instead of water, I would use milk next time, for added creaminess. Made for Spring 2009 PAC.
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This was a good home cooked dish. It definitely reminds me of Mom's cooking - she used to make macaroni and tomatoes, and of course macaroni and cheese. I cut the recipe in half, used small penne pasta, diced tomatoes with garlic, and 8 oz. of colby-jack cheese. My only suggestion is to add salt and pepper to each layer. Thanks ElaineAnn!
Tweaks
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This brought back memories of my grandmother's version of this. She would make it for grandpa and me-no one else liked tomatoes in their mac and cheese. Easy to put together. I cut recipe in half, but used a little more cheese than 1/2 the recipe called for. I used sharp cheddar and Monterey Jack cheese. I think instead of water, I would use milk next time, for added creaminess. Made for Spring 2009 PAC.
RECIPE SUBMITTED BY
ElaineAnn
United States