Baked Macaroni

Donata Natalino


A not so healthy side dish that my family loves. Cubed ham can be substituted for the bacon & leftovers are even better the next day. If you are on a time crunch you can microwave and put under the broiler to make cheese golden.

★★★★★ 1 vote


1 box
elbow macaroni, cooked & drained (16 oz)
1 can(s)
original rotel tomatoes, drained
1 can(s)
diced tomatoes
1 can(s)
cream of chicken soup
1/2 can(s)
1 1/2 lb
extra sharp cheddar cheese, grated & divided
1/2 lb
bacon, cooked and crumbled
4 oz
velveeta cheese, cubed


1Preheat oven to 350.
2Mix cream of chicken soup, milk and velveeta in a sauce pan on low-medium heat. Stir until velveeta is melted.
3Add tomatoes and drained rotel.
4In a large mixing bowl, mix cooked macaroni with 1 pound of the grated cheddar and crumbled bacon. Add soup mixture and stir just to blend.
5Pour macaroni mixture into a baking dish. Cover with remaining grated cheese.
6Bake until cheese is melted and golden brown.

About Baked Macaroni

Main Ingredient: Pasta
Regional Style: American