Stephanie's Baked Macaroni and Cheese

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Steph1176 0

"This is a lighter version of macoroni and cheese made with Extra Sharp Cheddar and diced tomatoes that is very easy to make. My family likes this dish served with stuffed clams or flounder on the side."
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1 hr, 15 m 0 servings yields 8 servings
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Original recipe yields 0 servings



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  1. Preheat oven to 375 degrees
  2. Cook elbow macaroni according to package directions until Al Dente -- be sure not to over cook.
  3. Grate Sharp cheddar cheese while pasta is cooking
  4. Drain macoroni and pour into 13x9 inch baking dish.
  5. Add half of the extra sharp cheddar cheese, and one tablespoon of parmesan to macoroni and stir.
  6. Pour two cans of diced tomatoes, undrained on top of macoroni. Take one of the empty tomato cans, fill with water, pour over macoroni and stir.
  7. Add parsley, salt and pepper, then stir.
  8. Top dish with remaining cheese and more dried parsley to garnish.
  9. Cover and bake in the oven for 30 to 40 minutes.