Recipe by Alta
"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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shredded sharp Cheddar cheese
1 (14.5 ounce) can
petite diced tomatoes in juice
2 1/2 cups
1 (4 ounce) package
cream cheese, softened
grated Parmesan cheese
hot sauce (such as Tabasco®)
chopped fresh parsley
ground black pepper
paprika, or to taste
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.
This a a good recipe, just not the macaroni and cheese flavor I was looking for.
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!
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.
Wonderful, wonderful, wonderful. We loved this southern style casserole! It was delicious and so easy to make. Thank you, Alta!
This recipe is a keeper!
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.
just ok for us
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Macaroni, Tomato, and Cheese Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 154
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