This 3 Ingredient Macaroni and Cheese with Tomatoes recipe is comfort food at its finest and made with 3 simple ingredients - elbow macaroni, cheddar cheese, and canned diced tomatoes. It's easy and quick to make and uses ingredients you already have on hand.
This Baked Macaroni and Cheese is especially popular at holiday meals, such as Thanksgiving but it makes a great meal or side dish any time of the year! I love to serve it with Slow Cooker Pulled Pork!
Jump to:
- 🍒Reader Review
- Why You'll Love This Recipe
- 🥘Ingredients Notes
- 📖 Variations & Substitutions
- Top Tip
- 🔪How to Make Macaroni, Cheese with Tomatoes
- Expert Recipe Tips
- 🌡️Storage
- 🥗 What to serve with Macaroni and Cheese with Tomatoes
- ❔Recipe FAQ's
- 🍝More Pasta Recipes!
- 📋 3 Ingredient Mac and Cheese with Tomatoes Recipe
🍒Reader Review
"Delicious, brings back memories" ⭐⭐⭐⭐⭐
This Macaroni cheese and tomatoes was not only my son's very first real solid food (aside from pablum), it was my daughter's and also mine. My Great Grandmother used to make this homemade macaroni for my Grandma and then for her daughter (my mom). And when I need comfort, this is exactly what I yearn for.
Why You'll Love This Recipe
- Only 3 ingredients. It doesn't get much easier than 3 ingredients!
- Real food. What I love most about this macaroni, tomatoes, and cheese recipe is that it is made with real ingredients - the same ingredients that have been around for generations.
- Quick and Easy. I love that this recipe is so quick and easy to make in about 30 minutes.
- Family Friendly. This recipe is perfect for toddlers, kids, and adults alike.
This Easy Tuna Casserole (with macaroni) and this Macaroni Salad (with Tuna) are also serious comfort food recipes!
Although I've been making it for myself and my kids for years, it's still waaay better if my mom makes it! But isn't everything so much better when your Mom makes it?
I recently reconnected with an old friend from elementary school and out of the blue she said she still remembered my Mom's old-fashioned baked macaroni and cheese! And while I'm sure other people out there make it this way, I've never actually come across anyone who does.
🥘Ingredients Notes
- Elbow macaroni noodles. Elbow macaroni is the most common pasta used for mac and cheese and the small, hollow pasta is good at capturing sauces and cheese! I prefer to use Smart Pasta because it cooks faster than whole wheat but you still get 4x the fiber you get from white pasta.
- Canned Diced tomatoes. I use canned diced tomatoes because they are easy and economical.
- Sharp cheddar cheese. Cheddar cheese is the best cheese to use for this dish because it has a low melting point and keeps the texture smooth. Sharp cheddar is ideal because its flavor is more prominent and 'sharper', which goes well with macaroni and tomatoes. *I use low-fat sharp/old cheddar cheese
📖 Variations & Substitutions
- Cheddar - if you prefer, you can use mild or medium cheddar.
- Macaroni- you can use whole wheat pasta (macaroni) or Smart Pasta ( see top tip) or use another type of tubular pasta, such as rotini. I use Smart Pasta in my Leftover Ham and Macaroni Soup , and in many other pasta dishes.
- Lactose -free - You can use lactose-free cheese for this recipe - I have done it many times for my daughter. You can shred it yourself or buy pre-shredded lactose free cheese.
- Tomatoes - you can use canned whole tomatoes and cut them up yourself. You could also use stewed tomatoes or fresh tomatoes as a substitute.
Top Tip
Smart pasta tends to cook faster than whole wheat but you still get 4X as much fiber than white pasta. Although it's not quite as healthy as whole wheat, you are still getting those additional benefits. You can read more about smart pasta here.
🔪How to Make Macaroni, Cheese with Tomatoes
- Step 1: Cook elbow macaroni to al dente (see NOTES in recipe card), as per package instructions. * I add some olive oil to prevent it from sticking, but that's optional. Drain macaroni through a colander.
- Step 2: Return to pot, casserole dish, or baking dish, and add tomatoes.
- Step 3: Mix tomatoes into macaroni, stirring with a large spoon.
- Step 4: Heat oven to broil (500 degrees F) and top with shredded cheese. Baking Time: Bake macaroni and cheese with tomatoes on the middle rack under the broiler for 3-5 minutes or until bubbly and lightly browned (to your preference). * I put an old cookie sheet underneath to prevent spills from dripping down. * Keep a close eye on it to prevent burning. I like to sprinkle a little salt on it. Serve hot!
HINT: I put a cookie sheet underneath to prevent spills from dripping down. * Keep a close eye on it to prevent burning. And watch it extra closely if you are using low-fat cheese, as it tends to burn faster.
Expert Recipe Tips
- Freshly shred your cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grating your own ensures a better texture.
- Choose the right tomatoes. Use fire-roasted or San Marzano canned tomatoes for a richer, more savory tomato profile.
- Cook your pasta just shy of al dente. It will continue cooking in the oven and stay perfectly tender without becoming mushy.
- Layer for maximum flavor. Alternate pasta, tomatoes, and cheese in layers before baking to ensure every bite has rich flavor and gooey cheese.
- Broil for a bubbly crust. Broiling at 500 °F for 3-5 minutes gives the top a golden, crispy finish-just keep a close eye to avoid burning.
- Assemble ahead for convenience. You can prep the noodles and tomatoes up to two days in advance, then add fresh cheese just before baking.
- Freeze and reheat properly. Follow the recipe's directions to freeze, then reheat with moist heat at 350 °F, covered with foil, to avoid drying out.
- Garnish before serving. A sprinkle of chopped basil, parsley, scallions, or chives adds color and a fresh finish.
- Balance with fresh sides. Serve with crisp vegetables, a simple green salad, or pickles to cut the richness and round out the meal.
🌡️Storage
Store leftover mac and cheese with tomatoes in the fridge in an airtight container for up to 3 days. If you are only storing it overnight, you can cover it in plastic wrap.
Can I freeze this recipe?
You can also freeze it in an airtight container for up to 3 months.
To Reheat:
Defrost it in the fridge overnight, then microwave it until warm. You can also reheat it in the oven like a casserole:
I love using this casserole reheating technique for any pasta casserole- it prevents the casserole from drying out.
- Simply bring it out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, remove the lid and plastic wrap, then tightly seal your casserole dish with aluminum foil (shiny side in) and put it in the oven for 20 - 30 minutes, until it's warmed through. *you can remove the foil and broil it for the final 2 minutes if you desire. *Alternatively, you can tent it, if your cheese is right to the top of the casserole dish, as mine is.
- You can use an instant read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C)
🥗 What to serve with Macaroni and Cheese with Tomatoes
Aside from chopped fresh vegetables, I like to serve mac and cheese with vegetable dishes such as Easy Green Beans and Mushrooms or a Strawberry Pecan Spinach Salad (shown). It also goes well as a side with Fried Chicken (without buttermilk).
It also pairs well as a side dish with a holiday meal such as Picnic Ham with Easy Green Beans and Mushrooms.
❔Recipe FAQ's
Sharp cheddar is best because it has a low melting point and keeps the texture smooth. Sharp cheddar is ideal because its flavor is more prominent, which melds well with the macaroni and cheese.
I have frozen it many times, and it still tastes great! Although obviously it's much better fresh. But because there isn't any milk in it, like many mac and cheese recipes, this one freezes quite well.
Of course! This recipe is versatile. You can add cooked ground beef, sausage, bacon, or even vegetables like mushrooms, spinach, or peas for a more robust dish.
Yes, you can prepare the macaroni and tomato mixture a couple of days in advance, store it in an airtight container in the fridge, and top it with cheese just before baking. When ready to serve, bake it in the oven as directed.
Absolutely! You can substitute the same amount of canned tomatoes for fresh tomatoes. You can also use your own canned tomatoes (as my Mom used to do).
The mac and cheese with tomatoes has become the ultimate comfort food for my kids as much as it is for me, and I'm sure that this recipe will continue comforting many more generations....
I hope you get as much comfort from this cheese and tomato macaroni as we do!
🍝More Pasta Recipes!
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📋 3 Ingredient Mac and Cheese with Tomatoes Recipe
Equipment
Ingredients
- 375 g -box of uncooked elbow macaroni *about 2 cups of dry macaroni * I use Smart pasta (see post)
- 28 oz -can diced tomatoes *do NOT drain
- 500 g - package of sharp/old cheddar cheese, grated * about 5 cups of shredded cheese *add more (or less) to your liking
- 1 teaspoon olive, vegetable or canola oil (optional)
Instructions
- Heat oven to broil -500 degrees F/260 degrees C.
- Cook macaroni in large pot on stovetop to al dente, as per package directions. *I add a little (1 tsp) olive oil to prevent it from sticking, but that's optional.
- When cooked, drain macaroni through colander.
- Return to pot or casserole dish and add tomatoes.
- Mix tomatoes into macaroni.
- Top with shredded cheese.
- Bake macaroni and cheese with tomatoes on middle rack under the broiler for 3-5 minutes or until bubbly and lightly browned (to your preference). * I put a cookie sheet underneath to prevent spills from dripping down. * Keep a close eye on it to prevent burning.
- Serve hot.
Notes
-
- Cheddar - if you prefer, you can use mild or medium cheddar.
-
- Macaroni- you can use whole wheat pasta (macaroni) or Smart Pasta ( see top tip) or use another type of tubular pasta, such as rotini. I use Smart Pasta in my Leftover Ham and Macaroni Soup , and in many other pasta dishes.
-
- Lactose -free - You can use lactose-free cheese for this recipe - I have done it many times for my daughter.
-
- Tomatoes - you can use canned whole tomatoes and cut them up yourself. You could also use stewed tomatoes or fresh tomatoes as a substitute.
- Freshly shred your cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grating your own ensures a better texture.
- Choose the right tomatoes. Use fire-roasted or San Marzano canned tomatoes for a richer, more savory tomato profile.
- Cook your pasta just shy of al dente. It will continue cooking in the oven and stay perfectly tender without becoming mushy.
- Layer for maximum flavor. Alternate pasta, tomatoes, and cheese in layers before baking to ensure every bite has rich flavor and gooey cheese.
- Broil for a bubbly crust. Broiling at 500 °F for 3-5 minutes gives the top a golden, crispy finish-just keep a close eye to avoid burning.
- Assemble ahead for convenience. You can prep the noodles and tomatoes up to two days in advance, then add fresh cheese just before baking.
- Freeze and reheat properly. Follow the recipe's directions to freeze, then reheat with moist heat at 350 °F, covered with foil, to avoid drying out.
- Garnish before serving. A sprinkle of chopped basil, parsley, scallions, or chives adds color and a fresh finish.
- Balance with fresh sides. Serve with crisp vegetables, a simple green salad, or pickles to cut the richness and round out the meal.
Nutrition
Donna Shulist
I make a slight variation, but same ingredients, I dump the can of tomatoes in a casserole dish, cube half a package of velveeta cheese and add to the tomatoes, microwave it for approx 10 mins to melt, then add the cooked macaroni.
Absolutely delicious!
Sometimes I add cooked mushrooms in with it, 'cos I love them so much.
Glowinn Gibson
Delicious, brings back memories
Terri Gilson
So glad to hear it!
Connie
You don't mix cheese in it just put it on top?
Terri Gilson
Hi Connie: It just goes on top, but it's melty so it gets mixed it when you serve it!
Enjoy!
Terri
Heidi
This is a version of what I grew up eating from my great grandmas kitchen. Recently I’ve started wondering where it came from regionally lol
Terri Gilson
That's really cool, Heidi! I wonder that now too!
Denise@urbnspice
I had mac and cheese with tomatoes for the first time at 17 years old when a friend made it for me. I thought at the time that I had been missing out on a great idea! It is such a yummy dish and one that I can honestly say is pure comfort food to me. I enjoyed your cute story of your signing son - my four year old grandson still signs sometimes "more" without realizing he is doing it. I am sure he would be signing for more of your wonderful mac and cheese with tomatoes dish, Terri. Thanks for the cute story and the inspiration. 🙂
Terri Gilson
Thank you, Denise. Yes, it's funny how they keep signing long after they start talking. Soo cute at that age. Enjoy your sweet little grandson!
Colleen
We love tomatoes in our mac & cheese! This looks so good, and has me craving . I think I know what's for dinner tonight!
Terri Gilson
Hope you enjoyed it, Colleen!
Danielle
I love this recipe so much!!!!
Thank you!!
Terri Gilson
Hi Danielle,
I’m so happy to hear that!
Terri
Joss
My kids and I are huge fans of tomatoes in mac and cheese, this is great!
Terri Gilson
Thank you, Joss!
Bernice Hill
It's been way too long since I've had mac n cheese with tomatoes! Such a classic dish...I'm sending this recipe to my sister to make for my year old niece! She does some signing as well but is also talking quite a bit for her age. They grow up way too fast!
Terri Gilson
Thanks, Bernice! I hope your niece enjoys it like my son did. Yes, they do grow up waaaay tooo fast!
Chip Woods
Growing up in the 50’s and 60’s this was my mother’s meatless Friday nite dinner Favorite! Just three ingredients! No breadcrumbs, milk or flour. Simple and delicious. Been trying to find this recipe for a long time. The only difference I use is no broiler, bake at 375 for 45 to 60 minutes. I layer the ingredients then most of the cheese on top. Watch the crust until it turns a crunchy golden brown. Then you’re done. Real important noodles are precooked only to a very firm Al dente because they’ll be cooking more in the oven
Terri Gilson
Hi Chip,
That's fantastic! I don't know many people who macaroni and cheese this way and they have no idea what they're missing!
I love the idea of layering - we used to fight over the cheese as kids (haha) - that would solve that problem 🙂 I am going to try it like that!
Take care
Terri
Marie
Hello Terri,
I was thrilled to find this recipe. My housemate used to make it often because I could eat it every day. She had an accident and is no longer here with me.
I am not a cook and hate being in the kitchen most of the time. My favorite part of your recipe is THREE ingredients and detailed instructions.
We used petite penne pasta because it was already here and petite diced tomatoes. These were the ingredients my housemate kept on hand so I didn't even have to go to the "dreaded" grocery.
It turned out great and I can now have it whenever I want.
Thanks,
Marie
Terri Gilson
Hi Marie,
I'm sorry to hear about your housemate, but happy to hear you could recreate her cooking with this recipe!
I'm also glad to hear that the recipe was easy to follow 🙂
Terri