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Reviews for: Photos of Baked Macaroni and Cheese with Tomato
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1 of 75
We fondly refer to this recipe as "Mac-a-mato" in our house. I was mainly working from boxed & canned goods so I whipped up two boxes of macaroni & cheese as directed & then mixed that with the tomato soup & milk omitting the cheddar cheese the recipe calls for. & because I was feeling too lazy to make homemade bread crumbs I mixed up a box of Jiffy cornbread & dumped that all over the top. It turned out delicious & made so much that it fed us meals for days. We'll definitely make this again!
Helpful
(6)
I love the combo of cheese macaroni and tomato soup. My husband liked it ok but he is not a fan of tomato soup so if you don't like tomato soup I suggest you not making this one - the flavor is defiantly there. But for those of us who do this is a five star! Thanks for the recipe.
Helpful
(5)
I made this recipe last night and my son and I loved it. I took some advice from the other postings and customized it a bit. I used half the macaroni and milk suggested. I added a can of diced tomatoes (with juice) garlic powder italian seasonings and salt-free seasoning. I didn't put butter in the casserole but I can see where it would have tasted good. Everythings better with butter right; ) I did put it over the top of the breadcrumbs. I will definately make this again.
Helpful
(5)
Very delicious! The only mildly off-putting aspect of the recipe is the color of the macaroni -- my husband called it Cheetoe-Mac. I followed the suggestion of another reviewer and added 8 oz of softened cream cheese and loved the result. This is definitely on my "make-again" list.
Helpful
(5)
Loved the recipe as it was fast and easy to make. But even more tasty with a dash of woucestersauce garlic and paprika! A favourite with the whole family ( and as we are Macc cheese fans I tried a fair few recipes)
Helpful
(5)
The 1st time I made this it was a little bland but I still liked it. The second time I didnt have enough cheddar so I put a little mozzerella; I only had 1/2 a can of tomato soup so I added totato sauce with it; Didnt have breadcrumbs so I threw some crackers in the food processor. Threw in some italian season oregano and seasoned salt. This time it wasnt bland at all. Think I'll make it this way from now on but I'll use less butter next time.
Helpful
(5)
FANTASTIC AND BEYOND EASY! I cook for 12-16 every Sunday. Double this recipe and change quantities of ingredients as follows: 2 lbs pasta 2 cans chunk tomatoes w/sauce 6 cups milk 6-7 cups shredded sharp cheddar 2 sticks butter (1 for topping) 6-9 cloves garlic if desired 1 tsp salt. Add topping last 30 minutes - 1 cup dry bread crumbs 1/4 cup parmesan cheese and other stick of butter/melted. Bake 1-1/2 hours in huge oiled pan. (You might like to save half the cheddar for sprinkling on top of bread crumbs). 5 Stars
Helpful
(5)
This was pretty good but a little bland. I didn't have condensed tomato soup but had a carton of roasted tomato soup from Trader Joe's. I added a good amount and it gave the dish a nice flavor. I also added peas. It turned out really nice; next time I'll probably add some additional seasonings but I'd definitely make it again. Thanks!
Helpful
(4)
There is really nothing to this recipe except cheese no sauce of any kid and kind of boring. Wouldn't make it again
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(7)
