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Baked Macaroni and Cheese with Stewed Tomatoes

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“Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cook macaroni according to package directions and drain, rinse and set aside.
  3. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
  4. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
  5. Slowly add this to the hot milk mixture, stirring constantly with a whisk.
  6. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
  7. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
  8. Mix well until macaroni is well coated.
  9. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
  10. Bake for 35 to 45, or until golden brown.

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