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Cheese and Tomato Macaroni

Cheese and Tomato Macaroni

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
J.R. Jackson

J.R. Jackson

A family favorite. Very easy to make and ideal if you have a tight budget.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  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 and transfer pasta to a large baking dish.
  3. Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
  4. Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
  5. Broil in the preheated oven until cheese is melted and browned, about 5 minutes.
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