Old-Fashioned Macaroni, Tomato, and Cheese Bake

Name: Old-Fashioned Macaroni, Tomato, and Cheese Bake
Prep time: 15 min
Cook time: 53 min
Total time: 1 h 8 min
Yield: 24 cups
Ingredients: 3 cups elbow macaroni; 3 tablespoons butter, melted; 2 cups shredded sharp Cheddar cheese; 1 (14.5 ounce) can petite diced tomatoes in juice; 3 large eggs; 2 ½ cups milk; 1 (4 ounce) package cream cheese, softened; ⅓ cup grated Parmesan cheese; 1 teaspoon brown mustard; 2 dashes hot sauce (such as Tabasco®); ½ cup chopped fresh parsley; ¼ teaspoon ground nutmeg; 1 tablespoon ground black pepper; 1 teaspoon salt; ¼ teaspoon paprika, or to taste

18 Ratings
10 Reviews
2 Photos

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 Allrecipes Member

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Recipe Summary

cook:

53 mins

total:

1 hr 8 mins

prep:

15 mins

Servings:

Yield:

24 cups

Nutrition Info

Directions

Step 1
Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.

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Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until the middle is set, 45 to 50 minutes.

Nutrition Facts

Per Serving:

311 calories; protein 14.4g; carbohydrates 24.4g; fat 17.2g; cholesterol 94.7mg; sodium 523.4mg. Full Nutrition

Molly

01/19/2011

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.

Jasmine

05/02/2010

This a a good recipe, just not the macaroni and cheese flavor I was looking for.

18 Ratings

5 star values: 8
4 star values: 4
3 star values: 3
2 star values: 2
1 star values: 1

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Molly

01/19/2011

Alta Sieker

12/11/2009

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!

Jasmine

05/02/2010

This a a good recipe, just not the macaroni and cheese flavor I was looking for.

woody here

11/23/2009

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.

Culinarian

08/24/2009

Wonderful, wonderful, wonderful. We loved this southern style casserole! It was delicious and so easy to make. Thank you, Alta!

09/04/2010

This recipe is a keeper!

lilyorchid

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.

Renea Sturch Landreth

12/27/2009

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.

Pam

02/14/2011

just ok for us

Allrecipes Member

12/11/2009

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!

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Old-Fashioned Macaroni, Tomato, and Cheese Bake

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (10)

Most helpful positive review

Most helpful critical review

All Reviews for Old-Fashioned Macaroni, Tomato, and Cheese Bake

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Old-Fashioned Macaroni, Tomato, and Cheese Bake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (10)

Most helpful positive review

Most helpful critical review

All Reviews for Old-Fashioned Macaroni, Tomato, and Cheese Bake