"Kids and adults will find this mac-n-cheese recipe to be delicious and a bit different. Tomatoes give the sauce a slight pinkish color and a flavor that is hard to top." — Goodfella
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1 (16 ounce) package
1 (28 ounce) can
petite diced tomatoes
shredded mild Cheddar cheese
shredded sharp white Cheddar cheese
fresh ground black pepper to taste
buttery round crackers (such as Ritz®), crushed
I happened to see the recipe submitter's review on using four cups of shredded cheese instead of two. To the sauce, I did add a little hot sauce and a teaspoon each of garlic/onion powder. I happened to be out of Ritz crackers but I did have seasoned croutons--I ran them through the food processor for a rough chop and used them instead. I did not try this myself but the husband and kids liked it, NO leftovers. I would make this again-- this was a cheap, filling meal.
I was happy that AR published this recipe, but they changed something kind of important, which is the amount of cheese. Original recipe requires 4 cups of shredded sharp white cheddar and 2 cups shredded mild cheddar. I know that's a lot of cheese, but this is mac n cheese. There would be too much liquid if you didn't add the cheese they left out of the recipe or cut down on the liquid to accommodate for the reduced amount of cheese. Granted, this is not the healthiest dish in the world, but we can enjoy something like this from time to time. Try this dish with the full 6 cups cheese and I promise you wont be disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Tomato Mac n Cheese Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 499
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