Three Cheese Macaroni with Tomatoes

Three Cheese Macaroni with Tomatoes

36 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  KACAROO21

“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!”

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Adjust Servings

Original recipe yields 16 servings



  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.

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Reviews (36)

Rate This Recipe


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

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!

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Amount Per Serving (16 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 52.5 g
  • 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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Grandmother's Macaroni and Cheese


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Cheese and Tomato Macaroni