Easy and very good. Soothing on a cold day together with a salad.

lise

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the macaroni according to package directions. Drain.

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  • In a saucepan, melt 2 tablespoons butter or margarine over medium heat. Add onion and garlic, and saute until onions have a rich golden color. Mix in the tomatoes and the spices. Stir in milk and 3/4 cup shredded cheese. Let sauce simmer gently until the cheese is melted, stirring often. Mix in the cooked macaroni.

  • Transfer macaroni and cheese to an ovenproof pan. Sprinkle with breadcrumbs and 1/4 cup cheese. Dice remaining 2 tablespoons butter or margarine, and spread evenly over the top.

  • Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Nutrition Facts

341 calories; protein 12g 24% DV; carbohydrates 37.9g 12% DV; fat 15.4g 24% DV; cholesterol 41.8mg 14% DV; sodium 401.4mg 16% DV. Full Nutrition

Reviews (45)

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Most helpful positive review

Rating: 4 stars
10/20/2006
I liked this recipe. I did change a few things though. I used a 28oz can of diced tomatoes doubled the cheese(next time i'll triple it) and added onion powder(I didn't have onion salt as someone suggested they used) It was really tasty not dry at all. I also cooked my pasta to Al Dente so it wouldn't turn to mush. Next time I will cook it for 30 minutes instead of 45 mins because I think that is too long. The pasta is already cooked and the sauce is hot. Otherwise this was yummy and I think it is a keeper! Read More
(38)

Most helpful critical review

Rating: 3 stars
06/22/2005
Use about a hundred times more cheese than it calls for. Even with that fresh garlic and onion seasoning etc. it was still pretty bland. I might try it again. Read More
(18)
55 Ratings
  • 5 star values: 14
  • 4 star values: 26
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
10/19/2006
I liked this recipe. I did change a few things though. I used a 28oz can of diced tomatoes doubled the cheese(next time i'll triple it) and added onion powder(I didn't have onion salt as someone suggested they used) It was really tasty not dry at all. I also cooked my pasta to Al Dente so it wouldn't turn to mush. Next time I will cook it for 30 minutes instead of 45 mins because I think that is too long. The pasta is already cooked and the sauce is hot. Otherwise this was yummy and I think it is a keeper! Read More
(38)
Rating: 5 stars
01/06/2004
This recipe was great! I especially liked the crunchy cheese and bread crumb topping. I added more cheese than asked for and added 1/4 cup Monterrey Jack in the macaroni mixture also. I added 1/2 tsp. onion salt since my husband loves that in macaroni and cheese. Sprinkle the top with fresh ground pepper. This is a keeper! Read More
(34)
Rating: 4 stars
09/06/2006
This is a great base recipe- like a blank slate. I made a lot of changes to fit my taste. I used a pre-shredded "Italian" cheese mix and I used the whole bag ( 2cups). I also added a little gorgonzola to punch up the flavor. I used fresh tomatoes not canned and also added some steamed broccoli. I crushed some wheat crackers for the topping. It was delicious everyone had thirds! Read More
(20)
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Rating: 3 stars
06/22/2005
Use about a hundred times more cheese than it calls for. Even with that fresh garlic and onion seasoning etc. it was still pretty bland. I might try it again. Read More
(18)
Rating: 3 stars
11/01/2007
Not nearly as cheesy as I like Macaroni and Cheese to be. I wasn't into the bread crumbs however I liked all the other ingredients. Next time I will add alot more cheese and milk. Read More
(14)
Rating: 4 stars
01/02/2004
Definitely not a creamy macaroni and cheese but we liked it alot. Perhaps next time I will add more cheese. Very easy to make. Read More
(12)
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Rating: 4 stars
01/15/2008
Not a bad recipe as a foundation. I did not add the bread crumbs since I don't care for them. Used both sharp and mild cheddar and doubled the amount. Still came out just a little dry so will use a larger can of diced tomatoes next time. I also sprinkled bacon bits on top about 15 minutes before it came out of the oven!!! My family enjoyed it. Read More
(12)
Rating: 5 stars
09/13/2010
Caramelized onions diced tomatoes and a crunchy topping make for such a delicious dish! I tend to use recipes as mere guides so the changes I made were: adding about 1/3 cup of diced American cheese to the Cheddar (makes it creamier w/o the Cheddar oils) a full tsp of Italian seasoning instead of 1/2 tsp I didn't have breadcrumbs so used dry seasoned stuffing mix The flavor was fantastic but it was a little dry. Next time I'm using 3/4 to 1 cup milk and cutting the baking time down to the point at which it's merely heated throughout. Come winter this will be in my regular rotation of dishes! Read More
(12)
Rating: 3 stars
10/13/2006
This recipe is okay but in my opinion it's not worth it. It came out really dry and I didn't like it at all. But my husband ate it after he added a can of tomato sauce to his portion. Read More
(11)