Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: Feb. 11, 2012

After reading the other reviews, I increased the cheese (to 3 cups). This was still very tomato-y, so next time I will reduce the tomatoes to 1 (14.5 oz) can. I also reduced the baking time after one reviewer said it was dry. I baked it for 25 minutes, added the last half-cup of cheese, and baked for an additional 10 minutes. Was still a bit dry in the top corners, but not too bad.

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Reviewer:

DeeCol32

Reviewed: Jan. 22, 2012

I was skeptical about mixing tomatoes with mac and cheese, but this recipe was delicious. I substituted finely chopped onion for the onion salt, but otherwse followed the recipe as is. Simple and I will definitely make it again.

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Reviewer:

lbyogagal

Reviewed: Jan. 19, 2012

Tastes exaclty like MY mothers mac and cheese. She just never used the oninion salt... I thought that would change the taste a bit, but still tasted exactly like my moms :)

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Reviewer:

Niki2023

Reviewed: Nov. 6, 2011

Delicious! I only had one can of tomatoes so substitued a can of rotel. Will definitely make it again.

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Reviewer:

destinymorn

Reviewed: Jun. 8, 2011

This recipe is very tasty! I have tried it by itself at used it as a base for other things, and it's wonderful either way! I work long weeks (50+ hours typically), so I tend to make food to last me for a week at a time. I love adding lots of spinich, mushrooms, red or yellow peppers, green onions, and some extra cheese (typically pepper jack to give it a little kick) to give it some extra vegetables. I would definitely recommend trying this by itself first, before adding anything to it; it's great comfort food!

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Reviewer:

NMeismer

Reviewed: Jan. 17, 2011

Fantastic!! I used whole wheat rotini and stewed tomatoes. Hubby & company raved over it. Wasn't sure of the tomato and cheese combination at first but definitely a keeper.

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