Danny's Macaroni and Cheese

Danny's Macaroni and Cheese

"This is the only mac and cheese my husband will eat. His mother used to make it for him when he was young. For added flavor use the stewed tomatoes with herbs and garlic."
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Ingredients

40 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until almost done, about 8 minutes; drain.
  3. Mix cooked macaroni with tomatoes and shredded cheese. Pour into a baking dish and bake in a preheated oven for 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 61
  1. 73 Ratings

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Most helpful positive review

Only because I make this all the time. As for the lack of creaminess many have complained about, while the macaroni is draining, simply had a half cup of whole milk to the pot, with a pat of but...

Most helpful critical review

Quick and easy? Yes. Good? Not what we had in mind. Very flat taste and dry. Not creamy at all, and did not reheat for leftovers very well. Sorry, NOT impressed!

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Only because I make this all the time. As for the lack of creaminess many have complained about, while the macaroni is draining, simply had a half cup of whole milk to the pot, with a pat of but...

This is a delicious recipe. Easy and fast, too. ***** +

I was also raised on this type of mac & cheese. My mother used extra sharp cheddar and "chunked" it instead of shredding. She also added Italian Seasonings and garlic with Italian stewed tomat...

Very good. A bit dry though. I used low fat cheddar and diced tomatoes with 1 tsp. Italian seasoning. I think the flavor will be a bit more intense when using stewed tomatoes. My husband lik...

This macaroni & cheese recipe is quite good. I think its more of a mac & cheese "jumble" because the cheese & tomatoes never really mix and they don't coat the macaroni like a sauce, as they do ...

This is sooo yummy! With real cheddar, stewed tomatoes and pasta, what's not to love? It's not a very creamy mac and cheese, but it is very cheesy with a wonderful flavor. I used bow tie past...

Quick and easy? Yes. Good? Not what we had in mind. Very flat taste and dry. Not creamy at all, and did not reheat for leftovers very well. Sorry, NOT impressed!

Love this! Sometimes I bake it and sometimes I just heat it on the stovetop. Tastes great either way!

Oh man, did this bring back memories, just like mom used to make. Have made it several times now, first time added a little basil, and the second time for a change, added a sprinkle of cayenne....

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