Marilyn's Mac and Cheese With Tomatoes

"This is different from most mac and cheese with tomatoes recipes, as it does not use flour or milk. It's good for potluck suppers. My boyfriend made this with no low-fat adjustments, and it was pretty darn good. I personally would have used low-fat cheese and yogurt instead of sour cream. This was from the October 2009 edition of Country Living magazine. It's really easy to make too."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by AllyRose photo by AllyRose
photo by French Tart photo by French Tart
Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F Cook macaroni according to package instructions, drain and transfer to a 1 quart casserole dish.
  • Stir in remaining ingredients and bake until bubbling, around 30 minutes.

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Reviews

  1. As far as homemade mac and cheese's go, this one is a WINNER. I love that you don't have to make a béchamel sauce. The hardest thing is boiling the water for the noodles, because the next steps are incredibly easy!
     
  2. This was delightfully different. So light and airy. If there's such a thing as "summer" comfort food, this would fit the bill. Thanks so much for sharing.
     
  3. A great comfort food enjoyed by all. I did add some pepper. Easy to prepare . Loved it and will make this recipe again. Deserving of 5 stars
     
  4. This was so delicious and different! I used 1 and 1/2 cups bow tie pasta with about 1 cup of cheese and I sprinkled it with some Italian seasoned bread crumbs and some parmesan cheese. It was divine!
     
  5. Really delicious! A great spin on regular macaroni & cheese.
     
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Tweaks

  1. Brilliant recipe -I love the NO white sauce option! I subbed the American cheeses for Cheddar (as listed) and Emmenthal cheese. Used crme fraiche in place of sour cream making this an easily adaptable International recipe. I like the idea of adding the tinned tomatoes, it made this classic dish a little less rich than usual! Made as a recipe-nap for the VIP host in the Veggie swap, merci Kumquat! FT:-)
     

RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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