Old-Fashioned Macaroni, Tomato, and Cheese Bake

Rating: 3.89 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

This is a simple and inexpensive version of an old-country style dish just like grandma used to bake. It really takes you back a few decades. I combine macaroni, sharp Cheddar cheese, and petite diced tomatoes with other herbs and spices for a delicious old-fashioned favorite.

By Alta Nesbitt Rees Sieker
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.

  • Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.

  • Bake in the preheated oven until the middle is set, 45 to 50 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
311.3 calories; 14.4 g protein; 24.4 g carbohydrates; 94.7 mg cholesterol; 523.4 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Molly
Rating: 5 stars
02/24/2011
Made this for dinner last night and my husband and I loved it. I appreciate that Allrecipes has a calculate button as I used it on this recipe to take the 12 servings down to 6. I wanted some leftovers for lunches but didn't need 12 serving leftovers! The 2 changes I made (because it is what I had on hand) was my diced tomatoes had jalapenos in them and my cream cheese had chives in it. I think the jalapenos added a nice kick to the recipe but it didn't make it too spicy. I froze a container for our college son. This would be a great recipe to take to a large gathering as even half a recipe took the 3 qt. baking dish to bake. Will be making this one again. Thanks for sharing the recipe. Read More
Helpful
(11)

Most helpful critical review

Jasmine
Rating: 3 stars
05/04/2010
This a a good recipe just not the macaroni and cheese flavor I was looking for. Read More
Helpful
(8)
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Molly
Rating: 5 stars
02/24/2011
Made this for dinner last night and my husband and I loved it. I appreciate that Allrecipes has a calculate button as I used it on this recipe to take the 12 servings down to 6. I wanted some leftovers for lunches but didn't need 12 serving leftovers! The 2 changes I made (because it is what I had on hand) was my diced tomatoes had jalapenos in them and my cream cheese had chives in it. I think the jalapenos added a nice kick to the recipe but it didn't make it too spicy. I froze a container for our college son. This would be a great recipe to take to a large gathering as even half a recipe took the 3 qt. baking dish to bake. Will be making this one again. Thanks for sharing the recipe. Read More
Helpful
(11)
Molly
Rating: 5 stars
02/24/2011
Made this for dinner last night and my husband and I loved it. I appreciate that Allrecipes has a calculate button as I used it on this recipe to take the 12 servings down to 6. I wanted some leftovers for lunches but didn't need 12 serving leftovers! The 2 changes I made (because it is what I had on hand) was my diced tomatoes had jalapenos in them and my cream cheese had chives in it. I think the jalapenos added a nice kick to the recipe but it didn't make it too spicy. I froze a container for our college son. This would be a great recipe to take to a large gathering as even half a recipe took the 3 qt. baking dish to bake. Will be making this one again. Thanks for sharing the recipe. Read More
Helpful
(11)
Alta Nesbitt Rees Sieker
Rating: 5 stars
12/14/2009
I love this recipe and have made it so many times I've lost track. I now add some ricotta cheese to give it a bit more creaminess but not too much. Delish! Read More
Helpful
(8)
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Jasmine
Rating: 3 stars
05/04/2010
This a a good recipe just not the macaroni and cheese flavor I was looking for. Read More
Helpful
(8)
woody here!
Rating: 4 stars
11/24/2009
We had a family gathering day last weekend in the local park and everyone came back for more most of all the young ones they ate it up. However I did make some minor changes to the recipe combined four of our favorite cheeses: sharp cheddar monterey jack colby jack and shredded Parmesan the cheesier the better for us. More hot sauce was needed as well for us. A little more cream cheese as well came out great and will do it again. Read More
Helpful
(5)
Culinarian
Rating: 5 stars
08/25/2009
Wonderful wonderful wonderful. We loved this southern style casserole! It was delicious and so easy to make. Thank you Alta! Read More
Helpful
(5)
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LM
Rating: 5 stars
09/07/2010
This recipe is a keeper! Read More
Helpful
(4)
Renea Sturch Landreth
Rating: 4 stars
12/28/2009
Very easy to make. I took this to a potluck at work and everyone enjoyed it. I agree with the previous post--add a little extra hot sauce for more flavor and I would also add a little extra cheese the next time. Read More
Helpful
(3)
chefbill
Rating: 4 stars
01/24/2012
Keep it simple...layer the macaroni add the shredded cheese drizzle with a mix of diced tomatoes and rotella do the same with the second layer....top with a solid layer of cheddar and american. The only ingredients..cheese mac and tomatoes(hit the tomatoes/rotella in the blender(stir). bake 35-45 minutes at 350...great!!! Read More
Helpful
(3)
lilyorchid
Rating: 4 stars
08/09/2011
Really good. I used fresh tomatoes instead of canned cut down on the ground pepper and salt and added more hot-sauce. I think the flavor from pepper/hot sauce and the paprika is just a little too strong so next time I'll be more careful with those. Otherwise it was good! Note: Used 3/4 box of pasta and baking time was 45- 50 minutes due to water from tomatoes. Read More
Helpful
(3)
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