This old fashioned baked Macaroni and Cheese with Tomatoes is made with 3 simple ingredients - macaroni, cheddar cheese and tomatoes. This mac and cheese with tomatoes is real food and comfort food at its finest!
Course dinner, lunch
Cuisine American, Canadian
Keyword cheese, Mac and cheese, macaroni, tomatoes
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
*Al dente pasta is firm when bitten without being hard or chalky.Β 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.
Tomatoes - you can use canned whole tomatoes and cut them up yourself. You could also use stewed tomatoes or fresh tomatoes as a substitute.
Β Top TipSmart pasta tends to cook faster than whole wheat but you still get 4X as much fiber than white pasta. Although itβs not quite as healthy as whole wheat, you are still getting those additional benefits. You can read more about smart pasta here.