Baked Tomato Mac 'n Cheese

by Aubrey
(Vernon, BC)

Tomato takes the place of milk in this otherwise classic.


2 cups uncooked macaroni
1 14-oz can tomatoes
1 tbsp dried onion
salt and pepper
1 cup grated cheddar

1. Cook macaroni as directed on package, drain.
2. Place cooked pasta in casserole.
3. In bowl, combine tomatoes, onion, salt and pepper. Add to pasta, stir gently.
4. Place cheese on top of pasta and tomatoes.
5. Bake for half-hour at 350-degrees. Serves 4-6.

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Sep 17, 2015
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great comments NEW
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Apr 21, 2011
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Simple and better with a few extras
by: Nancy

This recipe jumped out at me because I was looking for something "pasta cheesy" without milk. My husband loves cheese and pasta, but our kids can't have wheat or milk, so we seldom have milk in the house.

The recipe looked a bit bland, so I made the following adjustments:
- instead of dried onion, I sauted a whole sliced onion in butter, slowly.
- I sauted one rib of celery with the onion.
- I sprinkled a few good shakes of chili powder on to the onion/celery mixture, and then stirred the onion/celery mixture into the pasta and tomatoes.

My husband ate the WHOLE dish.

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