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Baked Macaroni and Cheese II

By: Renee

"This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste."

Rate/Review | Read Reviews (38)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 1/2 cups milk
14 ounces extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
1/4 cup dry bread crumbs

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
Preheat oven to 400 degrees F (200 degrees C).
Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.