Reviewed: Dec. 5, 2006

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!

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Reviewer:

Sarah W

Cooking Level: Intermediate

Home Town: Evergreen Park, Illinois, USA

Living In: Romeoville, Illinois, USA

Reviewed: Apr. 28, 2007

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. :)

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16 users found this review helpful

Reviewer:

Adrienne

Reviewed: Mar. 15, 2009

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!!!!

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Reviewer:

karen

Cooking Level: Expert

Home Town: East Pittsburgh, Pennsylvania, USA

Living In: North Huntingdon, Pennsylvania, USA

Reviewed: Mar. 15, 2009

Fried 1 pound of hamberger meat and used rotel (mild)...Used sherdded cheese. Topped with crisp bacon. Luv this!

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10 users found this review helpful

Reviewer:

Chef Dan George

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: Apr. 14, 2009

I took suggeations from other viewers and added a dollop of sour cream and some garlic powder. When we used cubes of cheese it tasted better than when we used shredded - our imagination maybe??

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Reviewer:

Mary L

Reviewed: Apr. 20, 2009

I could not believe how good this was!!!!! I used italian diced tomatoes, mozzarella cheese, sour cream and extra garlic and onion. This was superb and I want to keep on eating this

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Reviewer:

cookie monster crunch

Cooking Level: Expert

Reviewed: May 14, 2009

Excellent! I added a splash of milk when I was melting the cheese down, and added a bit of cream cheese... We used a pre-shredded mix of mozza, cheddar and Jack! Very yummy - I couldn't stop eating it!

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Reviewer:

mjgrae

Reviewed: Jul. 4, 2009

I LOVED the tomotaes in this recipe.

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Reviewer:

Julia S.

Reviewed: Aug. 6, 2009

Made it exactly the way it was with the exception of mozzarella cheese instead of white cheddar and it was delicios.

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Reviewer:

Carmelita

Cooking Level: Beginning

Reviewed: Aug. 11, 2009

I used petite diced tomatoes and a mexican blend of shredded cheese. Also added garlic powder, onion powder and a bit of melted butter. Lots of ways to vary this with what you have on hand.

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