This old fashioned Macaroni and Cheese with Tomatoes is made 3 simple ingredients - macaroni, cheddar cheese and tomatoes. It's real food and comfort food at its finest!
Course dinner, lunch
Cuisine American, Canadian
Keyword cheese, Mac and cheese, macaroni, tomatoes
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Terri Gilson
375g-box of uncooked elbow macaroniI use Smart pasta (see post)
**2tspolive oil (optional)
28oz-can diced tomatoes* you can substitute stewed tomatoes
500g- package of sharp/old cheddar cheese, grated* add more (or less) to your liking
Cook elbow macaroni as per instructions. * I add some olive oil to prevent it from sticking, but that's optional. Drain macaroni through colander.
Return to pot or casserole dish and add tomatoes.
Mix tomatoes into macaroni.
Heat oven to broil (500 degrees F) and 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.
💭What cheese is best for making for mac & cheese?Sharp cheddar is best, but I use low-fat sharp cheddar to bring down the calories and fat content. My kids don't even notice. But if you are using a lower fat cheese, you just need to make sure that you watch it closely in the oven, as low-fat cheese will burn much faster than regular cheese.💭Can I freeze this recipe?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.
📋 Macaroni and Cheese with Tomatoes Recipe
Amount Per Serving
Calories 576Calories from Fat 261
% Daily Value*
Saturated Fat 18g113%
Vitamin A 990IU20%
Vitamin C 12.3mg15%
* Percent Daily Values are based on a 2000 calorie diet.