Mom's tomato mac-n-cheese

Mom's Tomato Mac-n-cheese Recipe

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sherry monfils


My mom would make this when we didn't have fresh tomatoes, only canned, but they worked great!!


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20 Min
40 Min


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  • 1 lb
    box macaroni
  • 3 c
    milk, i used 1%
  • 1/4 lb
  • 1/2 tsp
    each, salt and pepper
  • 4 Tbsp
  • 1/4 c
  • 2-1/2 c
    shredded, extra sharp cheddar cheese
  • 2 can(s)
    stewed tomatoes, i think i use the 14 oz cans.

How to Make Mom's tomato mac-n-cheese


  1. Heat oven to 350. Spray a 9" x 13" casserole dish w/ cooking spray. Cook macaroni as directed, drain well.
  2. In lg saucepan over medium heat, heat 3 cups milk, butter, salt and pepper. In small bowl, whisk together 1/4 cup milk and cornstarch, mix well. Whisk cornstarch mix into pan until thickened. Remove from heat, stir in 2 cups cheese until melted.
  3. Pour cheese mix over pasta and stir to combine. Stir in tomatoes. Spoon into casserole dish. Top w/ remaining cheese. Bake 40 mins.

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About Mom's tomato mac-n-cheese

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tag: Heirloom

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