Real Recipes From Real Home Cooks ®

macaroni with tomatos and cheese

★★★★★ 2
a recipe by
Elizabeth Miche
Anderson, CA

My family loves Macaroni and Cheese, but it becomes too dry for my taste. After serving it, I had some left over and decided to add a can of tomatoes and heat it up. Much to my suprise, it tasted wonderful after I added just a pinch of sugar to take the tang from the tomatoes away. I let the family taste it and they loved it. Now, it is the family favorite. Nice and cheesy and moist from the tomatoes.

★★★★★ 2
serves Many depending on serving sizes
prep time 10 Min
cook time 30 Min

Ingredients For macaroni with tomatos and cheese

  • 1 lb
    macaroni, elbow
  • 2 lg
    cans diced tomatoes
  • 1/4 lb
    bag shredded cheddar cheese
  • 1/4 lb
    velvetta cheese or can of cheddar soup
  • 1/2 tsp
    sugar or to taste
  • salt and pepper to taste
  • milk if needed for more moistness
  • serve with warm french bread (optional)

How To Make macaroni with tomatos and cheese

  • 1
    Spray a large pan and boil Macaroni until just tender. Drain and return to pot. Add your cheese and stir until melted. Add your Velvetta cheese or cheddar soup until well blended Add your tomoatoes and cook on lowest heat possible. Add your seasonings. If you would like it a little more moisture, but have enough tomatoes to your liking, you can add a little milk a little at a time. Stir to prevent sticking. Serve in bowls with warm French bread and butter. Enjoy

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