Updated 3/23/2024
This dish is easy and cheesy! Thanks to the tomatoes, it has amped up goodness and makes a great main course for vegetarians. You could serve some Italian sausage or meatballs on the side for the meat lovers in the gang.
Recipe variations
No macaroni? No problem. Just substitute any variety of short pastas. Choose a pasta with a sprial shape or one that is hollow. The ideal pasta will plump up as it absorbs the tomato juice and gets sticky with the cheese . Good options include fussilli, rottini or penne. You could also substitute other cheeses such as Colby, Gruyere, Jarlsberg or Monterey Jack. Another option is a cheddar, mozzerella, parmasan blend. I also like to add some fresh chopped garden tomatoes when in season.
Baked Macaroni Tomato and Cheese
Ingredients
- 2 cups uncooked macaroni
- 28 ounces canned diced tomatoes
- 24 ounces tomato juice or vegetable cocktail
- 2 cups grated old cheddar cheese
- Salt and fresh ground pepper to taste
Instructions
- Preheat oven to 350 F.
- Cook macaroni according to instructions on product bag (normally about 8 minutes).
- Mix all ingredients together in a 3-quart shallow oven proof baking dish
- Bake uncovered for 60 minutes
- Let stand about 5 minutes before serving
Notes
Nutrition
Per serving Calories: 300kcal | Carbohydrates: 31g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Fiber: 3g | Sugar: 4g | Iron: 2mgDid you make this recipe?
Add your comment and rating below
Share your photos on Instagram
@the_worldonaplatter
4 replies on “Baked Macaroni Tomato and Cheese”
[…] Baked Macaroni Tomato and Cheese […]
[…] Baked Macaroni Tomato and Cheese […]
[…] Baked Macaroni Tomato and Cheese […]
[…] Baked Macaroni Tomato and Cheese […]