Baked Macaroni and Cheese II

Baked Macaroni and Cheese II

41 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Renee
Recipe by  Renee

“This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
  5. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

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Reviews (41)

Rate This Recipe
Bea Trent
19

Bea Trent

I goofed and bought the wrong cheddar, yellow, not white, but it didn't matter. This was so darn good (and easy)! My husband held the title of CHAMPION MAC AND CHEESE MAKER, but guess who just stole the crown? Yum! Tomatoes really make this special. I like that this rec. uses real chesse, not Velveeta. I would be proud to serve this to my guests!

Haley(chef)
14

Haley(chef)

yummmmmm :)

FOOD 4 THE SOUL
14

FOOD 4 THE SOUL

The bacon and onions really gave it an adult taste, yet kids still loved it. My 1 year old loved it too!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 584 cal
  • 29%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 64.5 g
  • 21%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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