Old-Fashioned Macaroni, Tomato, and Cheese Bake

Old-Fashioned Macaroni, Tomato, and Cheese Bake

11
Alta 5

"This is a simple and inexpensive version of an old-country style dish just like grandma used to bake. It really takes you back a few decades. I combine macaroni, sharp Cheddar cheese, and petite diced tomatoes with other herbs and spices for a delicious old-fashioned favorite."

Ingredients 1 h 8 m {{adjustedServings}} servings 311 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
  3. Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
  4. Bake in the preheated oven until the middle is set, 45 to 50 minutes.
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Reviews 11

  1. 17 Ratings

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Molly
2/23/2011

Made this for dinner last night and my husband and I loved it. I appreciate that Allrecipes has a calculate button as I used it on this recipe to take the 12 servings down to 6. I wanted some leftovers for lunches but didn't need 12 serving leftovers! The 2 changes I made (because it is what I had on hand) was my diced tomatoes had jalapenos in them and my cream cheese had chives in it. I think the jalapenos added a nice kick to the recipe, but it didn't make it too spicy. I froze a container for our college son. This would be a great recipe to take to a large gathering as even half a recipe took the 3 qt. baking dish to bake. Will be making this one again. Thanks for sharing the recipe.

jasmine
5/4/2010

This a a good recipe, just not the macaroni and cheese flavor I was looking for.

Alta
12/14/2009

I love this recipe and have made it so many times I've lost track. I now add some ricotta cheese to give it a bit more creaminess, but not too much. Delish!