my-own-macaroni-and-cheese

My Own Macaroni and Cheese

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
JOBOS12
Recipe by  JOBOS12

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven for 20 minutes.

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Reviews (3)

Rate This Recipe
MZOJIBWAY
10

MZOJIBWAY

Icky.

michellew
9

michellew

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 making this one again.

Wilemon
3

Wilemon

We didn't really like the carrots and bell pepper in this recipe. I am going to try it again using an onion and Velveeta.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 766 cal
  • 38%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 94.9 g
  • 31%
  • Protein
  • 31.6 g
  • 63%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

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