Macaroni with Tomatos and Cheese

Elizabeth Miche


My family loves Macaroni and Cheese, but it becomes too dry for my taste. After serving it, I had some left over and decided to add a can of tomatoes and heat it up.

Much to my suprise, it tasted wonderful after I added just a pinch of sugar to take the tang from the tomatoes away.

I let the family taste it and they loved it. Now, it is the family favorite. Nice and cheesy and moist from the tomatoes.

pinch tips: How to Mince Garlic



Many depending on serving sizes


10 Min


30 Min


1 lb
macaroni, elbow
2 large
cans diced tomatoes
1/4 lb
bag shredded cheddar cheese
1/4 lb
velvetta cheese or can of cheddar soup
1/2 tsp
sugar or to taste
salt and pepper to taste
milk if needed for more moistness
serve with warm french bread (optional)

Directions Step-By-Step

Spray a large pan and boil Macaroni until just tender.
Drain and return to pot.

Add your cheese and stir until melted.
Add your Velvetta cheese or cheddar soup until well blended
Add your tomoatoes and cook on lowest heat possible.
Add your seasonings.

If you would like it a little more moisture, but have enough tomatoes to your liking, you can add a little milk a little at a time. Stir to prevent sticking.

Serve in bowls with warm French bread and butter. Enjoy

About this Recipe

Course/Dish: Pasta
Other Tag: Quick & Easy
Hashtags: #fast, #Meal