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



Add to Grocery List

  • 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

How to Make Baked Macaroni


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

Printable Recipe Card

About Baked Macaroni

Main Ingredient: Pasta
Regional Style: American

Show 4 Comments & Reviews

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