Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This is a family recipe that I have found most people who try it, love it. You can substitute Ritz® crackers for a sweeter taste. Also, it is very good as leftovers. Add a splash of milk and microwave.

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  • Spread half the macaroni into a 9x13-inch casserole dish; top with half the tomatoes and half the Cheddar cheese. Repeat layering with remaining macaroni, tomatoes, and Cheddar cheese. Pour milk over entire casserole; sprinkle with crushed crackers.

  • Bake in the preheated oven until cheese is melted and crackers are golden, about 30 minutes.

Cook's Note:

This dish can also be cooked in the microwave for 45 minutes at full power, or until cheese is melted.

Nutrition Facts

544 calories; protein 24.9g; carbohydrates 60.6g; fat 22.2g; cholesterol 60mg; sodium 677.8mg. Full Nutrition
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