Recipe by KACAROO21
"This is a delicious recipe passed down by my mother. Everyone in the family loves it! Three different cheeses are melted together with macaroni and stewed tomatoes, then baked for a new twist!"
Watch video tips and tricks
Colby-Jack cheese, cubed
Cheddar cheese, cubed
white Cheddar cheese, cubed
2 (14 ounce) cans
stewed tomatoes, undrained, crushed
dry bread crumbs
I really liked it! A good simple meal for a quick weeknight dinner. I too cut back on the amount of macaroni, but used 1.5 cans of stewed, diced tomatoes, some butter and two crushed garlic cloves in addition to the cheese. Oh and I used sharp cheddar, monterey jack and mozzarella (all I had on hand), as well as a spoonful of sour cream, and it came out just fine. I imagine some cooked ground beef, turkey or shredded chicken would also go well with this dish. Lots of options for a meal like this one and served with a nice side salad and some bread, it makes an easy and quick dinner for a hungry family.
It's okay. The added tomato flavor was nice but the cheese tended to melt and clump together into balls rather than spread like a sauce through the macaroni.
This has been a family recipe for over 50 years - my mom and grandmother ran a restaurant and this was on our menu every Friday! A few changes we make - we use canned whole tomatoes and squish them up with our fingers - they just always seem juicier and some folks don't like stewed tomatoes or always have them on hand. We also add a lot of ground black pepper (I prefer fresh cracked but you can use ready-ground too). Just as a note - this is NOT a creamy mac and cheese recipe - not meant to be! The cheese will be rather clumpy and not spread throughout but it is marvelous that way! One hint - if you do have leftovers, saute them in a little butter/margarine the next day - even better!!!!
I used only 1 lb. of medium shells but 2 cans of tomatoes and more cheese than called for, cutting the cubes into smaller pieces - used colby/jack, cheddar, and a few cut up slices of muenster. I also mixed in about a tablespoon of butter into the hot, drained shells and mixed in the cheese, tomatoes, S&P,and some garlic in the hot pot to melt it down a little before putting into baking dish. Came out GREAT and the leftovers reheated better than expected, too!
We really liked this recipe with a few changes. I used less macaroni and rotel tomatoes instead of stewed. Also added a little butter, garlic salt and seasoned salt. I used shredded mexican blend cheese too.
A new favorite in the family. My husband and I have it almost monthly. :) We tried it also with fresh tomatoes instead of canned. Delicious and a little bit healthier. :)
This is wonderful. To make it a 5 star, I added some garlic and onion powder. This could give Pizza Hut pasta a run for their money! Great mix of cheeses, the tomatoes pop with flavor outta the oven, and the combination of powders really top it off. Thanks for the recipe!
Fried 1 pound of hamberger meat and used rotel (mild)...Used sherdded cheese. Topped with crisp bacon. Luv this!
* Percent Daily Values are based on a 2,000 calorie diet.
Three Cheese Macaroni with Tomatoes
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 141
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!
A buttery cracker topping and rich cheese sauce make it a family favorite.
Turn basic pantry ingredients into a creamy, spicy mac & cheese.
This classic, hearty mac and cheese is super simple and really tasty.