Baked Macaroni and Cheese with Tomato

Baked Macaroni and Cheese with Tomato

72 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
DUSTI517
Recipe by  DUSTI517

“This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

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Reviews (72)

Rate This Recipe
jennifer
69

jennifer

This was AWESOME! Definitely a keeper :) The only thing is the next time I make this, I will 1/2 the recipe. It makes ALOT! But oh so good!

Terry Lynn
52

Terry Lynn

I added a can of well drained diced tomatoes... Helped to make it a bit more juicy :)

beINTENTIONALwomen.com
37

beINTENTIONALwomen.com

We all (toddlers and parents) really loved this. It was more like a "baked ziti" with less cheese. We like it creamy on the bottom and a tad crispy on top, so this is a keeper. Based on reviews we made our additions... ADDED 2 CLOVES CRUSHED GARLIC, 1 TBSP ITALIAN SEASONING, 1 tsp ONION POWDER. We used 2-3 slices of (GF) bread grated with the large holes of the cheese grater for the topping. Perfect. We love the dairy free, gluten free version: brown rice macaroni, rice milk, cheddar-like goat cheese, can tomato sauce, and for the butter: coconut oil.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 740 cal
  • 37%
  • Fat
  • 37.9 g
  • 58%
  • Carbs
  • 71.4 g
  • 23%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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