Old-Fashioned Macaroni, Tomato, and Cheese Bake Recipe - Allrecipes.com
Old-Fashioned Macaroni, Tomato, and Cheese Bake Recipe
  • READY IN ABOUT hrs

Old-Fashioned Macaroni, Tomato, and Cheese Bake

Recipe by  

"This is a simple and inexpensive version of an old-country style dish just like grandma used to bake. It really takes you back a few decades. I combine macaroni, sharp Cheddar cheese, and petite diced tomatoes with other herbs and spices for a delicious old-fashioned favorite."

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Ingredients Edit and Save

Original recipe makes 24 cups Change Servings
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  • PREP

    15 mins
  • COOK

    53 mins
  • READY IN

    1 hr 8 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
  3. Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
  4. Bake in the preheated oven until the middle is set, 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2011

Made this for dinner last night and my husband and I loved it. I appreciate that Allrecipes has a calculate button as I used it on this recipe to take the 12 servings down to 6. I wanted some leftovers for lunches but didn't need 12 serving leftovers! The 2 changes I made (because it is what I had on hand) was my diced tomatoes had jalapenos in them and my cream cheese had chives in it. I think the jalapenos added a nice kick to the recipe, but it didn't make it too spicy. I froze a container for our college son. This would be a great recipe to take to a large gathering as even half a recipe took the 3 qt. baking dish to bake. Will be making this one again. Thanks for sharing the recipe.

 
Most Helpful Critical Review
May 04, 2010

This a a good recipe, just not the macaroni and cheese flavor I was looking for.

 
Dec 14, 2009

I love this recipe and have made it so many times I've lost track. I now add some ricotta cheese to give it a bit more creaminess, but not too much. Delish!

 
Nov 24, 2009

We had a family gathering day last weekend in the local park and everyone came back for more, most of all the young ones, they ate it up. However, I did make some minor changes to the recipe, combined four of our favorite cheeses: sharp cheddar, monterey jack,colby jack and shredded Parmesan, the cheesier the better for us. More hot sauce was needed as well for us. A little more cream cheese as well, came out great and will do it again.

 
Aug 25, 2009

Wonderful, wonderful, wonderful. We loved this southern style casserole! It was delicious and so easy to make. Thank you, Alta!

 
Sep 07, 2010

This recipe is a keeper!

 
Aug 09, 2011

Really good. I used fresh tomatoes instead of canned, cut down on the ground pepper and salt, and added more hot-sauce. I think the flavor from pepper/hot sauce and the paprika is just a little too strong, so next time, I'll be more careful with those. Otherwise, it was good! Note: Used 3/4 box of pasta and baking time was 45- 50 minutes, due to water from tomatoes.

 
Feb 15, 2011

just ok for us

 

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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 523 mg
  • 21%

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

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About the Cook

 
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