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mom's tomato mac-n-cheese

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

My mom would make this when we didn't have fresh tomatoes, only canned, but they worked great!!

yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For mom's tomato mac-n-cheese

  • 1 lb
    box macaroni
  • 3 c
    milk, i used 1%
  • 1/4 lb
    butter
  • 1/2 tsp
    each, salt and pepper
  • 4 Tbsp
    cornstarch
  • 1/4 c
    milk
  • 2-1/2 c
    shredded, extra sharp cheddar cheese
  • 2 can
    stewed tomatoes, i think i use the 14 oz cans.

How To Make mom's tomato mac-n-cheese

  • 1
    Heat oven to 350. Spray a 9" x 13" casserole dish w/ cooking spray. Cook macaroni as directed, drain well.
  • 2
    In lg saucepan over medium heat, heat 3 cups milk, butter, salt and pepper. In small bowl, whisk together 1/4 cup milk and cornstarch, mix well. Whisk cornstarch mix into pan until thickened. Remove from heat, stir in 2 cups cheese until melted.
  • 3
    Pour cheese mix over pasta and stir to combine. Stir in tomatoes. Spoon into casserole dish. Top w/ remaining cheese. Bake 40 mins.
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