Macaroni And Cheese I

Macaroni And Cheese I

44 Reviews 2 Pics
lise
Recipe by  lise

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (44)

Rate This Recipe
kitkat
36

kitkat

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
32

MICHELLE ARGYLE

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

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!

More Reviews

Similar Recipes

Macaroni and Cheese V
(316)

Macaroni and Cheese V

Mac and Cheese II
(155)

Mac and Cheese II

Simple Mac and Cheese
(86)

Simple Mac and Cheese

Baked Macaroni and Cheese with Tomato
(72)

Baked Macaroni and Cheese with Tomato

Lisa's Macaroni and Cheese
(73)

Lisa's Macaroni and Cheese

Lazy Baked Macaroni and Cheese
(69)

Lazy Baked Macaroni and Cheese

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tasty Baked Mac n Cheese

>

next recipe:

Macaroni and Cheese V