Baked Macaroni and Cheese with Stewed Tomatoes Recipe

Posted on May 4 2014 - 6:23pm by admin

Baked-Macaroni-and-Cheese-with-Stewed-Tomatoes-RecipeBaked Macaroni and Cheese with Stewed Tomatoes Recipe


  • 1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
  • 3 cups milk
  • 1/4 lb butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons cornstarch
  • 1/4 cup milk
  • 12 ounces shredded extra-sharp cheddar cheese, divided usage
  • 2 cans stewed tomatoes


  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.

Time: 1 Hour 10 Minutes
Yield: 6-8

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