Macaroni and Cheese IV

Macaroni and Cheese IV

22 Reviews 1 Pic
Linda Mack
Recipe by  Linda Mack

“My macaroni and cheese is not the orange type. My husband is very fussy when it comes to food, but he can not get enough of this one. Hope you enjoy it as much as we do. Don't forget the crusty sourdough bread.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
  2. In a large skillet cook ground beef until no pink remains. Drain excess grease.
  3. In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
  4. In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

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Reviews (22)

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Pretty good made just as the recipe says, but there are a couple of changes I may try next time. For starters there are A LOT of noodles. I would cut them down to 16 oz. instead of 24. I also added 2c. more cheese because someone else said it was more macaroni and tomatoes than mac n cheese. I'm glad I did because it was better cheesier. I also browned the beef with a little pepper and garlic salt for flavor. I think maybe next time I will use a little less juice (since I will use less macaroni), 6c. not 4 of cheese, and also add some italian seasoning. Maybe using v8 or spicy v8 instead would also kick it up a notch? Anyway, I liked it and it's a good versatile recipe you can play with or use as is. My toddler loved it and ate like a piggy!



My daughter and husband really liked this dish. Like the others before me, I too made some modifications since I thought 2 boxes of pasta would be way too much. I used one box of tri-colored rotini, a bag of Soy crumbles (made it vegetarian!), one 16 oz bag of shredded sharp cheddar cheese, a 14oz can of diced Fire Roasted tomatoes, diced onion and green pepper, shredded zucchini, carrot, and mushroom, and half of a 16 oz bottle of regular V-8. My husband liked it so much he wants it again this week, but with 'real' meat in it this time! :)



This recipe is simply fantastic. I was looking for an easy Friday night meal for my family and came across this one. I have three teenage boys and they loved this. It has become a weekly staple. I added a little more ground beef for my boys the second time we tried. GREAT!!

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Amount Per Serving (7 total)

  • Calories
  • 848 cal
  • 42%
  • Fat
  • 36.4 g
  • 56%
  • Carbs
  • 85.5 g
  • 28%
  • Protein
  • 42.6 g
  • 85%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 1123 mg
  • 45%

Based on a 2,000 calorie diet



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Sloppy Joe Mac and Cheese


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