Real Recipes From Real Home Cooks ®

tomato mac pie

Recipe by
Karen Sills
Harrisiville, MS

Starts with a box of Kraft macaroni and cheese, and ends with something tasty!

yield serving(s)
prep time 15 Min
cook time 20 Min
method Convection Oven

Ingredients For tomato mac pie

  • 1 lb
    ground beef
  • 2 tsp
    sun- dried tomatoes and garlic (jar of california sun dry
  • 2
    pop & cook sauteed glazed onions(found in frozen food at walmart)
  • salt and pepper
  • 1 lg
    box kraft macaroni and cheese
  • 1 md
  • 11/4 c
  • 12 slice
    provolone cheese

How To Make tomato mac pie

  • 1
    Preheat oven to 350. Spray a 8-inch casserole dish with cooking oil. Cook macaroni according to box. Lay cheese packet aside. Cut the cheese slices into pieces and set aside.
  • 2
    In a skillet over medium low heat cook the ground beef till no longer pink. Add two teaspoons of the sun-dried tomatoes and the two pop & cook sauteed glazed onions. Stir together. Cook on low until onions are thawed, then stir again. season with salt and pepper to taste.
  • 3
    Add the milk to a sauce pan and heat on medium until it comes to a boil. Whisk in the cheese packet. Add the cut up cheese. Stir until melted. Take off heat.
  • 4
    Add the meat to prepared dish. Drain the pasta and add to meat. Stir together.
  • 5
    Pour half of the cheese sauce over the meat mixture and stir. Pour the rest of cheese sauce over the top of meat mixture, do not stir.
  • 6
    Bake for 15 minutes. Slice the tomato and layer over the top. Season with salt and pepper. Bake another 10 minutes