New this month
Get the Allrecipes magazine

Three Cheese Macaroni with Tomatoes

KACAROO21

"This is a delicious recipe passed down by my mother. Everyone in the family loves it! Three different cheeses are melted together with macaroni and stewed tomatoes, then baked for a new twist!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 432 cals
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts


Per Serving: 432 calories; 15.7 g fat; 52.5 g carbohydrates; 19.8 g protein; 43 mg cholesterol; 443 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 40
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I really liked it! A good simple meal for a quick weeknight dinner. I too cut back on the amount of macaroni, but used 1.5 cans of stewed, diced tomatoes, some butter and two crushed garlic cl...

Most helpful critical review

It's okay. The added tomato flavor was nice but the cheese tended to melt and clump together into balls rather than spread like a sauce through the macaroni.

Most helpful
Most positive
Least positive
Newest

I really liked it! A good simple meal for a quick weeknight dinner. I too cut back on the amount of macaroni, but used 1.5 cans of stewed, diced tomatoes, some butter and two crushed garlic cl...

This has been a family recipe for over 50 years - my mom and grandmother ran a restaurant and this was on our menu every Friday! A few changes we make - we use canned whole tomatoes and squish ...

I used only 1 lb. of medium shells but 2 cans of tomatoes and more cheese than called for, cutting the cubes into smaller pieces - used colby/jack, cheddar, and a few cut up slices of muenster. ...

We really liked this recipe with a few changes. I used less macaroni and rotel tomatoes instead of stewed. Also added a little butter, garlic salt and seasoned salt. I used shredded mexican b...

A new favorite in the family. My husband and I have it almost monthly. :) We tried it also with fresh tomatoes instead of canned. Delicious and a little bit healthier. :)

It's okay. The added tomato flavor was nice but the cheese tended to melt and clump together into balls rather than spread like a sauce through the macaroni.

This is wonderful. To make it a 5 star, I added some garlic and onion powder. This could give Pizza Hut pasta a run for their money! Great mix of cheeses, the tomatoes pop with flavor outta the ...

Fried 1 pound of hamberger meat and used rotel (mild)...Used sherdded cheese. Topped with crisp bacon. Luv this!

This recipe is o.k. Perhaps I used too much macaroni, as I found it to be too dry for my tastes. The kids' reaction was lukewarm, as was my husband's.