Three Cheese Macaroni with Tomatoes

Three Cheese Macaroni with Tomatoes


"This is a delicious recipe passed down by my mother. Everyone in the family loves it! Three different cheeses are melted together with macaroni and stewed tomatoes, then baked for a new twist!"

Ingredients 55 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly brown.
Tips & Tricks
Baked Macaroni and Cheese III

This baked mac and cheese is so delicious, your guests will beg for seconds.

Baked Macaroni and Cheese I

How do you make a better mac & cheese bake? Add bacon!

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Reviews 36

  1. 45 Ratings


I really liked it! A good simple meal for a quick weeknight dinner. I too cut back on the amount of macaroni, but used 1.5 cans of stewed, diced tomatoes, some butter and two crushed garlic cloves in addition to the cheese. Oh and I used sharp cheddar, monterey jack and mozzarella (all I had on hand), as well as a spoonful of sour cream, and it came out just fine. I imagine some cooked ground beef, turkey or shredded chicken would also go well with this dish. Lots of options for a meal like this one and served with a nice side salad and some bread, it makes an easy and quick dinner for a hungry family.


This has been a family recipe for over 50 years - my mom and grandmother ran a restaurant and this was on our menu every Friday! A few changes we make - we use canned whole tomatoes and squish them up with our fingers - they just always seem juicier and some folks don't like stewed tomatoes or always have them on hand. We also add a lot of ground black pepper (I prefer fresh cracked but you can use ready-ground too). Just as a note - this is NOT a creamy mac and cheese recipe - not meant to be! The cheese will be rather clumpy and not spread throughout but it is marvelous that way! One hint - if you do have leftovers, saute them in a little butter/margarine the next day - even better!!!!

Sarah W

I used only 1 lb. of medium shells but 2 cans of tomatoes and more cheese than called for, cutting the cubes into smaller pieces - used colby/jack, cheddar, and a few cut up slices of muenster. I also mixed in about a tablespoon of butter into the hot, drained shells and mixed in the cheese, tomatoes, S&P,and some garlic in the hot pot to melt it down a little before putting into baking dish. Came out GREAT and the leftovers reheated better than expected, too!