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Macaroni And Cheese I

Macaroni And Cheese I

lise

lise

Easy and very good. Soothing on a cold day together with a salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Cook the macaroni according to package directions. Drain.
  2. In a saucepan, melt 2 tablespoons butter or margarine over medium heat. Add onion and garlic, and saute until onions have a rich golden color. Mix in the tomatoes and the spices. Stir in milk and 3/4 cup shredded cheese. Let sauce simmer gently until the cheese is melted, stirring often. Mix in the cooked macaroni.
  3. Transfer macaroni and cheese to an ovenproof pan. Sprinkle with breadcrumbs and 1/4 cup cheese. Dice remaining 2 tablespoons butter or margarine, and spread evenly over the top.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kitkat
36

kitkat

10/19/2006

I liked this recipe. I did change a few things though. I used a 28oz can of diced tomatoes, doubled the cheese(next time i'll triple it) and added onion powder(I didn't have onion salt as someone suggested they used) It was really tasty, not dry at all. I also cooked my pasta to Al Dente so it wouldn't turn to mush. Next time I will cook it for 30 minutes instead of 45 mins because I think that is too long. The pasta is already cooked and the sauce is hot. Otherwise this was yummy and I think it is a keeper!

MICHELLE ARGYLE
33

MICHELLE ARGYLE

1/6/2004

This recipe was great! I especially liked the crunchy cheese and bread crumb topping. I added more cheese than asked for, and added 1/4 cup Monterrey Jack in the macaroni mixture, also. I added 1/2 tsp. onion salt since my husband loves that in macaroni and cheese. Sprinkle the top with fresh ground pepper. This is a keeper!

LISA819
19

LISA819

9/6/2006

This is a great base recipe- like a blank slate. I made a lot of changes, to fit my taste. I used a pre-shredded "Italian" cheese mix, and I used the whole bag (~2cups). I also added a little gorgonzola, to punch up the flavor. I used fresh tomatoes, not canned, and also added some steamed broccoli. I crushed some wheat crackers for the topping. It was delicious, everyone had thirds!

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