Baked Macaroni and Cheese II Recipe -
Baked Macaroni and Cheese II Recipe
  • READY IN 1 hr

Baked Macaroni and Cheese II

Recipe by  

"This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
  5. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2006

I goofed and bought the wrong cheddar, yellow, not white, but it didn't matter. This was so darn good (and easy)! My husband held the title of CHAMPION MAC AND CHEESE MAKER, but guess who just stole the crown? Yum! Tomatoes really make this special. I like that this rec. uses real chesse, not Velveeta. I would be proud to serve this to my guests!

Most Helpful Critical Review
Sep 20, 2010

This recipe is not as creamy as a southern cook or diner might prefer. It also lacks flavor. It is indeed quite simple to make, a definite plus. The varied textures of the soft pasta with the crispy bread crumb topping are also nice. I added some freshly cracked pepper and paprika on top of the pasta prior to covering the dish with the remainder of the cheese and bread crumbs. I also used a bit more cheese and doubled the amount of bread crumbs. Still, the dish did not turn out as cheesy as I would have preferred. I could not find shredded sharp white cheddar cheese, so I bought blocks and shredded them myself. I would suggest adding a dash of salt to the recipe to bring out the flavors. Overall, the family seemed to have enjoyed the recipe. Nevertheless, they all agree it could have been creamier/cheesier.

Nov 16, 2010

yummmmmm :)

Apr 25, 2003

The bacon and onions really gave it an adult taste, yet kids still loved it. My 1 year old loved it too!

Apr 25, 2003

This is a great recipe. The Cheddar Cheese soup adds a new dimension to the cheese taste and the stewed tomatoes add just the tiniest extra zest! I will definitely make it again.

Oct 11, 2005

This was great! my entire family loved it!! the only thing i did different was add a bit extra tomato and i used medium orange cheddar because i dont like sharp white, and it turned out fantastic!

Jun 02, 2011

I followed the recipe but instead of white Cheddar cheese, I shredded pepper jack cheese for an added kick.

Sep 25, 2007

Excellent recipe, I did tweak it a bit by adding a teaspoon of white pepper and a teaspoon or so of onion powder to the cheese sauce. Will definitely make this again.


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  • Calories
  • 584 kcal
  • 29%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 868 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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