A Little Different Baked Mac and Cheese

A Little Different Baked Mac and Cheese

ctazyboonies 0

"This is a family recipe that I have found most people who try it, love it. You can substitute Ritz® crackers for a sweeter taste. Also, it is very good as leftovers. Add a splash of milk and microwave."

Ingredients 55 m {{adjustedServings}} servings 544 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Spread half the macaroni into a 9x13-inch casserole dish; top with half the tomatoes and half the Cheddar cheese. Repeat layering with remaining macaroni, tomatoes, and Cheddar cheese. Pour milk over entire casserole; sprinkle with crushed crackers.
  4. Bake in the preheated oven until cheese is melted and crackers are golden, about 30 minutes.
Tips & Tricks
Chef John's Lobster Mac and Cheese

Chef John's decadent dish of Lobster Mac and Cheese is WAY easier than it looks!

Classic Macaroni and Cheese

This classic, hearty mac and cheese is super simple and really tasty.


  • Cook's Note:
  • This dish can also be cooked in the microwave for 45 minutes at full power, or until cheese is melted.
Rate recipe

Your rating


Reviews 5

  1. 7 Ratings

Mrs. Badman

My kids loved this. I used shells instead of elbow mac, and leftover ham instead of the tomatoes. Also used ritz crackers and that did give it a nice sweet taste. I think it could have used more milk to make it a bit creamier as ours was pretty dry. But still good!


This was pretty good. It's NOT at all like traditional mac and cheese so don't go into making it expecting anything like that. For us, it was a nice change of pace as a side dish. I made very minor changes - halved the recipe, shells not elbows and diced tomatoes instead of whole. Otherwise I made it as written. It could use some salt and pepper maybe, but then again the simple flavors of the tomatoes and cheese were kind of nice, not overpowered by a lot of other seasonings. I can see making this again.


Just made this. Not going to lie I forgot the milk. But I did add pizza shredded cheese, mild salsa, the liquid cheese in the pack, and sandwich pepperoni. And it wasnt half bad. Definately, have some twerking to do to get just right..