- Pasta types
- Macaroni cheese
This is a simple and inexpensive version of an old dish just like gran used to bake. I combine macaroni, mature Cheddar cheese and chopped tomatoes with other herbs and spices for a delicious old-fashioned favourite.
18 people made this
- 325g macaroni
- 50g butter, melted
- 275g grated mature Cheddar cheese
- 1 (400g) tin chopped tomatoes
- 3 large eggs
- 600ml (1 pint) milk
- 1/2 (200g) tub cream cheese, softened
- 25g grated Parmesan cheese
- 1 teaspoon brown mustard
- 2 dashes hot sauce (such as Tabasco®)
- 30g chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon paprika, or to taste
MethodPrep:15min ›Cook:53min ›Extra time:2min › Ready in:1hr10min
- Preheat an oven to 180 C / Gas mark 4. Lightly oil an 8 litre baking dish.
- Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the macaroni, and return to the 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 tomatoes; stir.
- 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.
- Bake in the preheated oven until the middle is set, 45 to 50 minutes.
Reviews & ratingsAverage global rating:(18)
Reviews in English (11)
Made this for dinner last night and my husband and I loved it. I appreciate that this site 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.-13 Jan 2011
by Alta Nesbitt Rees Sieker
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!-11 Dec 2009
10 old-fashioned macaroni and cheese recipes
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Baked mac and cheese with tomatoes
The best grilled cheese you&rsquove ever had runs head-long into your tomato soup and BOOM. You get baked mac and cheese with tomatoes. One of the best comfort foods (and the maybe the best macaroni and cheese) gets yet another transformation into this southern classic.
A couple of years ago, a reader asked me if I had a recipe for macaroni and cheese with tomatoes. I thought she meant macaroni and tomatoes (minus the cheese) which I know well. But she was insistent that no&ndashthere was an actual real version of macaroni and cheese that had tomatoes in it and that it was pretty doggone amazing.
Until I made it for myself. And now I realize I might be a borderline hard-headed idiot for not making it sooner.
The secret is using stewed tomatoes. Write that down. STEWED. Not diced, not chili-ready, not with basil and oregano. Stewed tomatoes are so good on their own&ndashthey&rsquove been cooked down with celery, onion and seasonings and have a slow-cooked flavor straight out of the can. (You can make homemade stewed tomatoes, but who has time for that? Me. Either.)
They might be my new food love.
Make your baked mac and cheese with tomatoes in a large skillet and add your tomatoes as the sauce thickens (before you add the cheese) and bake it all up together. For something fresh, you could add some cooked chicken to the party for a one-dish dinner or some of your favorite vegetables like peas or broccoli.
And just try not to fall in love with those tomatoes. And the macaroni. And the cheese. And the crunchy bread crumbs&hellipit&rsquos just one more way to love something that&rsquos already amazing.
Hamburger and Macaroni Casserole
Old fashioned comfort food in a casserole dish. This is one great way to make a pound of hamburger go a long way. It has the unique spice combination of chili powder and allspice in the tomato sauce, so it has that “little something” in the flavour that is hard to put your finger on. Different, but really good! Give it a try. It may become a family favorite for your family too.
This is one of the very first recipes I ever asked someone for. I was 11 or 12 years old, and was spending a week’s vacation with another family. The Mom made this dish, and I loved it so much, I actually asked her to write out the recipe so I could ask my Mom to make it! I realize now that might have been in bad taste, but my Mom took it with good humour. When I got married and started making my own meals, this went into my regular rotation. I still make it, and my daughters make it now for their families too. It’s one of those recipes that will never go out of style, and I don’t know anyone who doesn’t like it.
1. First, brown hamburger. Remove from pan and drain most of fat. Next, saute onion and celery in the same pan until softened. Add back the hamburger and mix all together.
Stir in the canned tomatoes and the tomato soup.
Then stir in the spices. Let this mixture simmer while the macaroni cooks. In a separate pot, cook macaroni in boiling salted water.
Drain macaroni and add to the pan. Then stir in cheese.
Pour into greased casserole dish, and cover with foil. Bake at 350 degrees F for one hour.
And Voila! A yummy casserole that was easy to make, and is easy on the budget. My family likes cheese a lot, so I used to sprinkle extra grated cheddar cheese on the top, and pop it back in the oven just long enough to melt the cheese, about 5 to 10 minutes.
And below is your easy to print recipe. Enjoy!
This Is The One Baked Macaroni And Cheese Recipe
This is the one Baked Macaroni and Cheese dish that you will serve your family over and over. The tomato is only reccommended when they are fully ripe. The bread crumbs can be ommited too, but I love them with or without the tomatoes.
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- 1 pound uncooked elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 1-1/2 cup milk
- 1-1/2 cup sour cream
- 1 tsp salt
- 1/2 Tbsp pepper
- 10 oz bar sharp Cheddar cheese, grated
- Panko Bread Crumbs
- Butter for Crumbs
- 1 pound uncooked elbow macaronishopping list
- 1/2 cup buttershopping list
- 1/2 cup flourshopping list
- 1-1/2 cup milkshopping list
- 1-1/2 cup sour creamshopping list
- 1 tsp saltshopping list
- 1/2 Tbsp peppershopping list
- 10 oz bar sharp cheddar cheese, grated shopping listbread Crumbs shopping list for Crumbs shopping list
How to make it
- Preheat oven to 350°F.
- Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-qt. casserole.
- In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
- Cook over low heat, stirring constantly, until sauce bubbles and thickens.
- Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
- Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese.
- Bake for 1 hour, or until bubbly and brown.
- Serve immediately.
- Notes: Use sharp or a mix of Gruyere and white cheddar.
- Asiago cheese is also nice in mac and cheese dishes.
- Sliced ripe tomatoes and buttered bread crumbs would be a nice addition.
- Mix in the additional shredded cheese before adding the tomatoes.
- Can add ham and onions for a heartier dish.
People Who Like This Dish 32
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Hi Dandelion. Justjakesmom forwarded this recipe and to me it sounds wonderful. From reading the other comments, I don't understand either why someone would rate it so low. Some people are just plain cruel. I'll try and bump it up a few notches. I especially like the sound of tomatoes in this.
Everytime someone posts a Mac and cheese recipe. I have to try. Sooooooo this is on my list for this weekend..
I agree with the tomatoes.. which is a favorite way to do mac an cheese
This was wonderful! Worth a 5 all the way! Perfect.. and I like with tomato.
Some people belong in the looney bin a 2 how ridiculous! I like it so will bump you up. JM
Tips and Tricks to Make the Best Tomato Soup Mac and Cheese
- Don’t overcook your pasta. You want it just barely al dente. It will cook further while it bakes in the oven.
- Can’t find cavatappi noodles? No worries. Use penne, ziti, spirals or elbow macaroni instead.
- Use your favorite sauce. You can use store bought or you can use a homemade marinara sauce if you prefer.
- For extra crispy breadcrumbs, turn on the broiler for a minute or two at the end of baking. Make sure to keep a close eye on it if using the broiler to prevent burning.
Old-Fashioned Southern Macaroni and Cheese
This isn't your average recipe for macaroni and cheese. Old-Fashioned Southern Macaroni and Cheese is an old-fashioned recipe from the Civil War era. What sets this recipe apart is that the macaroni is cooked in milk, so the noodles absorb a creamy flavor and the sauce can be made right in the same pan! Once baked with a bread crumb topping, you'll have delicious macaroni and cheese that's creamy and comforting.
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I can honestly say that this recipe is delicious. I had some left over mac cheese. I came here looking for a recipe for what to do with the leftovers and I saw that I had commented on this recipe before a year ago! I had forgotten about it. This time I will make it differently because the mac cheese is already cooked but the concept stays the same with the breadcrumb topping. That is the part which is especially nice and I add in some grated cheese to that.
I have never before made macaroni and cheese in a pan but I think, after having had this dish, I am a total convert to this method of cooking it! And cooking the pasta in milk makes it so creamy and absolutely delicious! Our family LOVES cheese so I confess we used a bit more than indicated in the recipe but that was the only change. It really is a very good dish, Hearty and totally satisfying and we will definitely be making it like this from now on.
I love recipes like this. My wife and I enjoy watching British cooking shows, and they'll often update a Victorian recipe for modern tastes and cooking. This sounds like a fascinating recipe to try out. The thought of cooking the macaroni in milk was completely new to me, and it makes sense since it eliminates some steps. I'm curious about the use of Parmesan cheese. I'm used to a cheddar or American cheese base, so this will be quite different. Definitely looking forward to giving this a try.
Boil the pasta in milk? Interesting. Ive never done that before, and I read that Im not the only one. Creamy and cheesy sounds great. My kids will love this creamy version of mac and cheese, but I think Ill add sausage to the recipe. Nice for tomorrows dinner. Thanks for sharing the recipe.
This macaroni and cheese does sound interesting. I am very keen to find out how it turns out with the pasta cooked in milk. How does the pasta not clump together? When I boil it in water I add in a teaspoon of oil. I expected this recipe to maybe add in the butter whilst the macaroni is cooking because of that but it doesn't. I think I will add in the butter when I cook the macaroni.
I am making this tonight for dinner. This recipe absolutely intrigues me. I have never boiled pasta in milk, and then it being made with parmesan cheese and breadcrubs, nutmeg and paprika, make it sound so Italian to me. Did the Italians fight in the Civil War?? All kidding aside. I can't wait to try it. The recipe is so straightforward and easy, how can I go wrong.
I love a great creamy macaroni and cheese as either a side dish or even on its own on those cold winter nights. I would probably use panko bread crumbs on this instead of the regular ones for even more crunch in the topping. I like the little bit of nutmeg in this dish, which is used a lot in traditional Italian cuisine.
I made this last night for the family and it was a hit! I've never cooked the pasta in milk before, so I was a bit skeptical at first. However, it made the mac creamy and the consistency was perfect. It tasted like a classic southern mac and cheese! My brothers are not huge fans of breadcrumbs on mac and cheese, but this recipe 100% won them over! Also -- the nutmeg was a power play, LOVED it!
Homemade macaroni and cheese is my comfort food! I'm always looking for good recipes for this. This recipe is quite unique since the macaroni or penne is cooked in the milk. Also, most of these dishes are made with cheddar cheese so the parmesan cheese is a welcome variation. The nutmeg will impart a good flavor. Since I like my pasta al dente, I would add the other ingredients while it was still a bit underdone. Then, the pasta will have a good consistency after it is baked.
This would be an Alfredo made in one pan. I would really like to try this. Going to the store today and I am planning on picking up some pasta. I may just make this tonight. Parmesan cheese sauce over pasta is one of my daughters favorite meals. I am sure she would like it.
Been looking for a good Mac and Cheese recipe. This one looks really good and easy to make. It is only made with one cup Parmesan cheese and that sounds absolutely delicious. This sounds like it will be one of my favorite go to recipes when I am in a hurry. Can't wait to try it.
This sounds pretty delicious. I'll have to try it. I'm used to the other way, where you cook the noodles in water, strain, and then get into the nitty gritty of making your cheese sauce. This looks like it cuts out the extra steps, which is always nice.
I like idea of one pot cooking. I would boil the pasta in one pot and then transfer it to the oven. This recipe is lower in fat than many mac and cheese recipes I have seen, economizing on butter and cheeses. It looks good and I will give it a try.
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Cheesy Ham and Tomato Macaroni Bake
This casserole has few ingredients and is easy to prepare. Other short pastas, such as penne and fusilli, can replace the macaroni. For a crisp topping, broil during the last 2 to 3 minutes of cooking time. Serve with a side salad.
- 1 lb (454 g) elbow macaroni
- 1 teaspoon olive oil
- 1 onion diced
- 2 1/2 cups shredded Canadian old Cheddar cheese
- 1 1/2 cup cooked ham diced
- 1 can diced tomatoes
- 1/4 teaspoon each salt and pepper
- 1/2 cup grated Canadian Parmesan cheese
Nutritional facts Per each of 10 servings: about
- Fibre 3 g
- Sodium 748 mg
- Sugars 4 g
- Protein 19 g
- Calories 347.0
- Total fat 13 g
- Potassium 311 mg
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 39 g
- Iron 21.0
- Folate 47.0
- Calcium 27.0
- Vitamin A 9.0
- Vitamin C 18.0
In saucepan of boiling salted water, cook macaroni according to package directions until al dente, drain and return to pot.
Meanwhile, in small skillet, heat oil over medium-high heat cook onion, stirring occasionally, until softened, about 7 minutes. Add to drained pasta.
Combine Cheddar cheese, ham, tomatoes, salt and pepper add to pasta mixture and toss to combine. Scrape into lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with Parmesan cheese. Bake in 350?F (180?C) oven until light golden, about 45 minutes.
Best Served With
In the United States, it’s a norm for them to eat our menu on its own. There’s nothing wrong with that. However, Filipinos prefer to eat dishes in pairs. We don’t want to waste such an opportunity of appreciating foods better by partnering them with suitable dishes. So to give some idea, we have here dishes that are perfect with our featured recipes.
The sweet and slightly sharp flavor of the chicken hamonado, due to the pineapple juice present on the sauce, compliments the macaroni’s rich and milky taste. The zesty taste also cuts down on the richness of the noodles dish, making it more palatable.
The heat and kick coming from the finger chilies cleanse the palate of the pasta sauce’s creaminess. And the contrasting textures of the dishes cause them to go well with each other.
You’re feeling a little extravagant and want to experience what it feels like to eat like an Italian, why not pair our macaroni with a glass of chilled wine. White wine goes well with cheese, and our recipes are oozing with cheese flavor. Could you find an even more perfect pair than this?
Seafood and cheese are like a match made in the kitchen of heaven. The natural sweetness of the shrimp meat goes well with the salty and creamy taste of the macaroni. Also, the crunch coming from the veggies in the salad is in contrast with the tender macaroni.
There’s something especially fabulous about sitting down to a plate, bowl or cup of OLD-FASHIONED MACARONI AND CHEESE. Our recipe is the one that always gets requests for second helpings thanks to that perfect creamy sauce boosted with the rich flavouring of four cheeses!
I love the simplicity of this easy recipe and how it yields such rich flavours. You can serve it on its own or as a hearty side dish, and the leftovers reheat easily to enjoy all over again.
If serving this as a main course you might want to partner it with our CAESAR SALAD – they go really well together. Since this is such a popular dish with kids, it’s also a good idea to knock your menu planning out of the park and make dessert too! Try LIZA’S FAMOUS BROWNIES served with vanilla ice cream and this CHOCOLATE CRACK! Don’t miss this chance to make lots of people really, really happy!
Here’s why this OLD-FASHIONED MACARONI AND CHEESE recipe always works:
This is one of those ingredient photos that gets two thumbs up. It’s always so perfect when a group of choice ingredients come together to create a delicious and highly memorable dish.
The cheeses are especially important in this recipe. Try to use premium cheeses if you can – you’ll taste a difference. The cheddar gives the dish that distinctive cheese flavour while the Swiss adds subtle earthy notes. The mozzarella adds a lovely creaminess when the dish bakes.
THIS IS CRUMBY
The topper for this mac and cheese recipe is as much about flavour as it is about appearance. The Parmesan and breadcrumbs create a golden colour, but the flavour of the cheese makes the first few bites really tasty.
Baking the dish for 45 minutes always does the trick. Remember to reduce that cook time if you’re using smaller, individual dishes or ramekins. It’s also nice to sprinkle the top with a tiny bit of chopped parsley right before you serve.