Mom’s Baked Tomato & Cheese Macaroni
July 06, 2015
"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!"
- 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
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.
Note 2: You may use stewed or diced tomatoes.
Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
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.
Slice cheese into small chunks and set aside.
Preheat oven to 350°.
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.
Pour 1/4 cup water over the top. Cover with foil.
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.