My Own Macaroni and Cheese

3 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 50 min

“I am one of those people who never follows the recipe, so this recipe is great as it lends itself to that very well. It's also a great dish to throw in all the left over meat and veggies that you may have. Generally I add ingredients until it tastes good.” - by JOBOS12

Directions

Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. Rinse with cool water. Drain.
Meanwhile, use a blender to mash the whole peeled tomatoes. In a large bowl combine mashed tomatoes, 1 cup of the grated Cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. Mix well. Add the cooked macaroni and toss well to coat evenly.
Place in 2 quart baking dish. Sprinkle the remaining 1 cup grated Cheddar cheese and 2 teaspoons basil on top. Layer the sliced tomatoes over all.
Bake in preheated oven for 20 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
766 cal
38%

Fat
29 g
45%

Carbs
94.9 g
31%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

MZOJIBWAY

Oct. 30, 2004

"Icky...." See more"

michellew

Feb. 14, 2004

"Made this recipe and didn't really like it. I found the sauce didn't stick to the pasta which is what I generally like to see happen. I did add more bacon and more cheese. Don't think I'll be makin..." See moreg this one again."