baked mac and cheese with italian stewed tomatoes

Name: Baked Mac and Cheese with Italian stewed tomatoes
Prep time: 35 min
Cook time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound(s) elbow macaroni, cooked; 1 pound(s) Velveeta cheese; 1/2 cup(s) milk; 2 can(s) Italian stewed tomatoes; 1/2 stick(s) butter; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) oregano, dried; 1/2 cup(s) mozzarella cheese

(1 RATING)

168 Pinches 6 Photos

Sue Faccone

Red Bluff, CA

Updated on Jan 19, 2016

I save the sauce to use with another meal. Also, you could add buttered bread crumbs to the top. This is a crowd pleaser !!!

Rate

Blue Ribbon Recipe

I was surprised at how much I loved this mac and cheese. It's creamy, cheesy and has just enough Italian seasoning and tomatoes to make it a bit different. This would be great for a potluck or as a side dish. The Italian seasoning isn't overpowering so this would go nicely with just about anything.

— The Test Kitchen

prep time 35 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 pound elbow macaroni, cooked
1 pound Velveeta cheese
1/2 cup milk
2 cans Italian stewed tomatoes
1/2 stick butter
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon oregano, dried
1/2 cup mozzarella cheese

How To Make baked mac and cheese with italian stewed tomatoes

Step 1

Preheat oven at 375 deg. Boil elbow macaroni with small amount of oil and a little salt. Drain and return to the pot.

Step 2

Cut up the Velveeta cheese into cubes and put in a microwave friendly bowl. Add the butter to the bowl and microwave on high for 3 minutes. Remove, stir and put it back for 1 minute. Remove and stir and put it back for 1 minute more. Repeat until cheese is creamy and butter melted.
Step 3

In a small sauce pan put the 2 cans of stewed tomatoes and heat. Add the spices. When bubbly remove.
Step 4

Pour the milk into the macaroni and mix well. Then mix in the cheese. Add the stewed tomatoes, but use a large spoon with holes to drain away the sauce. Save the sauce.
Step 5

Mix everything well in the pot and then transfer to a 9 x 14 baking pan. Sprinkle with shredded mozzarella cheese and bake uncovered for 45 minutes. Top should be golden brown. Remove and let it sit for 15 minutes. And serve.
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