Recipe by Debby
"This is the only mac and cheese my husband will eat. His mother used to make it for him when he was young. For added flavor use the stewed tomatoes with herbs and garlic."
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1 (8 ounce) package
1 (14.5 ounce) can
1 (8 ounce) package
shredded sharp Cheddar cheese
Only because I make this all the time. As for the lack of creaminess many have complained about, while the macaroni is draining, simply had a half cup of whole milk to the pot, with a pat of butter, the grated cheese and allow to come to come to a simmer (no boil), then add the canned stewed tomatoes (you choose your personal favorite flavor) heat on medium then add the macaroni and let heat until heated through. No baking here. No cracker crumbs, no nothing else. It's a side dish at best. Once you start adding other ingredients, like onions, celery, etc., and baking it with cracker crumbs and additional grated cheese, it becomes a long drawn out process. This is designed as a one dish, "hey mom, I can make this in my dorm room" kind of dish. It can be made on a camping trip. STOP mucking it up with additions, another pot or pan, the requirement for an oven, etc. Gosh, way to "not keep it simple" many of you.
Quick and easy? Yes. Good? Not what we had in mind. Very flat taste and dry. Not creamy at all, and did not reheat for leftovers very well. Sorry, NOT impressed!
This is a delicious recipe. Easy and fast, too.
I was also raised on this type of mac & cheese. My mother used extra sharp cheddar and "chunked" it instead of shredding. She also added Italian Seasonings and garlic with Italian stewed tomatoes. My children now LOVE this and have become quite adept at making it themselves. We "fight" over the crispy top it makes.
Very good. A bit dry though. I used low fat cheddar and diced tomatoes with 1 tsp. Italian seasoning. I think the flavor will be a bit more intense when using stewed tomatoes. My husband liked it so I'll be making this again.
This macaroni & cheese recipe is quite good. I think its more of a mac & cheese "jumble" because the cheese & tomatoes never really mix and they don't coat the macaroni like a sauce, as they do in traditional macaroni & cheese. Still, it's incredibly easy, very economical and truly tasty. My only caveat: you may want to extend the cooking time, 1/2 hour might not be long enough, depending on your oven.
This is sooo yummy! With real cheddar, stewed tomatoes and pasta, what's not to love? It's not a very creamy mac and cheese, but it is very cheesy with a wonderful flavor. I used bow tie pasta instead of elbow macaroni and I kept it covered in the oven to keep the moisture in. It was such a quick and easy recipe - and it came out very well. :)
Love this! Sometimes I bake it and sometimes I just heat it on the stovetop. Tastes great either way!
* Percent Daily Values are based on a 2,000 calorie diet.
Danny's Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 120
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