Mom’s Baked Tomato & Cheese Macaroni

Prep Time
Cook Time
Ready In

"This is not your everyday mac & cheese. It always tasted best when Dad would stop in Pinconning MI on his way home from deer hunting each year to pick up a huge round of Pinconning cheese. Mom had 5 hungry kids sitting at the table waiting for this to come out of the oven!"

Original recipe yields 8 servings


  • Serving Size: 1 (170.5 g)
  • Calories 356.1
  • Total Fat - 11.5 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 31.4 mg
  • Sodium - 340.3 mg
  • Total Carbohydrate - 46.4 g
  • Dietary Fiber - 5.5 g
  • Sugars - 2 g
  • Protein - 20.4 g
  • Calcium - 414.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.3 mg

Step 1

Note 1: If you can’t find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don’t have enough substance for this recipe.

Step 2

Note 2: You may use stewed or diced tomatoes.

Step 3

Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).

Step 4

Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.

Step 5

Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.

Step 6

Slice cheese into small chunks and set aside.

Step 7

Preheat oven to 350°.

Step 8

Spray a 9X14” glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.

Step 9

Pour 1/4 cup water over the top. Cover with foil.

Step 10

Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.

Tips & Variations

No special items needed.