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


  • 1Heat oven to 350. Spray a 9" x 13" casserole dish w/ cooking spray. Cook macaroni as directed, drain well.
  • 2In 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.
  • 3Pour 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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