Real Recipes From Real Home Cooks ®

macaroni & cheese with tomatoes

(2 ratings)
Recipe by
Barbra White
Brentwood, NY

This is a recipe that my mother's family always made. The ultimate comfort food...the most important part is following the prep directions...this is for you-Mom!

(2 ratings)
yield 4 -6 (less in my house)
prep time 30 Min
cook time 20 Min

Ingredients For macaroni & cheese with tomatoes

  • 1 lg
    can of petite diced tomatoes
  • 1 lg
    can of crushed tomatoes
  • 1
    12-16 oz block of extra sharp cheddar cheese
  • 1 box
    pasta of choice

How To Make macaroni & cheese with tomatoes

  • 1
    Heat a large pot of water to boil, add a box of either elbow macaroni, small shells or any kind of pasta that you prefer (my Mom always used Mueller's Elbow Noodles). Return to boil, once boiling, reduce heat to medium and stir. When pasta is nearly done (about 8 minutes depending on the type of pasta you chose)...drain and set aside.
  • 2
    In the original saucepan, empty both cans of tomatoes. Break cheese off of block (yes with your fingers) 1" cubes (if you cut them it will not be the same effect) the cheese pieces all in the saucepan ON TOP OF THE TOMATOES. DO NOT STIR! On top of the cheese pour the drained pasta. Turn heat down to low. DO NOT COVER. When the tomatoes start to bubble through the pasta-this is the time to stir. Do not over stir however, just enough to mix all of the ingredients fairly evenly. Serve while the cheese is partially melted. Emjoy!