Recipe by lise
"Easy and very good. Soothing on a cold day together with a salad."
Watch video tips and tricks
1 (14.5 ounce) can
shredded Cheddar cheese
salt to taste
ground black pepper to taste
I liked this recipe. I did change a few things though. I used a 28oz can of diced tomatoes, doubled the cheese(next time i'll triple it) and added onion powder(I didn't have onion salt as someone suggested they used) It was really tasty, not dry at all. I also cooked my pasta to Al Dente so it wouldn't turn to mush. Next time I will cook it for 30 minutes instead of 45 mins because I think that is too long. The pasta is already cooked and the sauce is hot. Otherwise this was yummy and I think it is a keeper!
Use about a hundred times more cheese than it calls for. Even with that, fresh garlic and onion, seasoning, etc. it was still pretty bland. I might try it again.
This recipe was great! I especially liked the crunchy cheese and bread crumb topping. I added more cheese than asked for, and added 1/4 cup Monterrey Jack in the macaroni mixture, also. I added 1/2 tsp. onion salt since my husband loves that in macaroni and cheese. Sprinkle the top with fresh ground pepper. This is a keeper!
This is a great base recipe- like a blank slate. I made a lot of changes, to fit my taste. I used a pre-shredded "Italian" cheese mix, and I used the whole bag (~2cups). I also added a little gorgonzola, to punch up the flavor. I used fresh tomatoes, not canned, and also added some steamed broccoli. I crushed some wheat crackers for the topping. It was delicious, everyone had thirds!
Not nearly as cheesy as I like Macaroni and Cheese to be. I wasn't into the bread crumbs, however I liked all the other ingredients. Next time I will add alot more cheese and milk.
Caramelized onions, diced tomatoes, and a crunchy topping make for such a delicious dish! I tend to use recipes as mere guides, so the changes I made were: • adding about 1/3 cup of diced American cheese to the Cheddar (makes it creamier w/o the Cheddar oils) • a full tsp of Italian seasoning instead of 1/2 tsp • I didn't have breadcrumbs so used dry seasoned stuffing mix The flavor was fantastic, but it was a little dry. Next time I'm using 3/4 to 1 cup milk and cutting the baking time down to the point at which it's merely heated throughout. Come winter this will be in my regular rotation of dishes!
Not a bad recipe as a foundation. I did not add the bread crumbs since I don't care for them. Used both sharp and mild cheddar and doubled the amount. Still came out just a little dry so will use a larger can of diced tomatoes next time. I also sprinkled bacon bits on top about 15 minutes before it came out of the oven!!! My family enjoyed it.
Definitely not a creamy macaroni and cheese, but we liked it alot. Perhaps next time I will add more cheese. Very easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni And Cheese I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 138
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This creamy baked comfort food classic has two kinds of cheese.
See how to make no-bake mac & cheese with a crispy-crunchy top.
How do you make a better mac & cheese bake? Add bacon!