baked mac and cheese with italian stewed tomatoes

★★★★★ 1
CarrieSueFaccone avatar
By Sue Faccone
from Red Bluff, CA

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

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 @kitchencrew
★★★★★ 1
serves 8
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For baked mac and cheese with italian stewed tomatoes

  • 1 lb
    elbow macaroni, cooked
  • 1 lb
    Velveeta cheese
  • 1/2 c
    milk
  • 2 can
    Italian stewed tomatoes
  • 1/2 stick
    butter
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 tsp
    garlic powder
  • 1/2 tsp
    oregano, dried
  • 1/2 c
    mozzarella cheese

How To Make baked mac and cheese with italian stewed tomatoes

  • 1
    Preheat oven at 375 deg. Boil elbow macaroni with small amount of oil and a little salt. Drain and return to the pot.
  • 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.
  • 3
    In a small sauce pan put the 2 cans of stewed tomatoes and heat. Add the spices. When bubbly remove.
  • 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.
  • 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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