My Mother's Mac and Cheese Recipe
- 2 cups elbow macaroni, cooked and drained
- 1 can (28 ounces) diced tomatoes, undrained
- 1/2 teaspoon onion salt, optional
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 2 tablespoons butter
- In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer. Yield: 4 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for My Mother's Mac and Cheese(7)
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This is magic, so much better than that boring list of ingredients.
I've been making this dish since the early 60's and my mother made it before me, but never with pre-cooked macaroni or onion salt. The original Mom's Monday macaroni was a dish most often made on washday Monday, as doing the wash in the 50s -60's was an all day chore if you weren't fortunate enough to have a fancy wringer washing machine. The recipe I made a lot when my children were young, and still do make occassionally for my DH and I is, 1 tablespoon butter, 1 small onion finely chopped, 1 1/2 cups Uncooked macaroni, 1-2 cups cups of cubed cheddar cheese, 1 can tomatoes, (19 oz) undrained, (chop them up if whole) 1 cup water, 1 teaspoon salt, pepper to taste. Topping: 1 teaspoon soft butter, 1/2 cup soda cracker crumbs, (about 8 crackers).
In skillet over medium heat, melt butter. Add onion and saute for 4 min or til onion is limp (if you're pressed for time or feeling particularly lazy, you can skip this and just toss in the raw onion). Grease a casserole dish with lid and add macaroni, cheese, tomatoes, water, salt and pepper. Stir in onion mixture and stir well to break up tomatoes. Bake covered in a 350 oven for 30 min.
TOPPING: combine butter and cracker crumbs (you can use dry bread crumbs or crushed cornflakes, etc.) season with salt and pepper. Sprinkle topping evenly over top. Return to oven and bake, UNCOVERED, for 20 min. longer or til crumbs begin to brown and macaroni is tender.
Serves 4 - 6 depending on appetites.
I got this same recipe from my mother-in-law. Fist time she ever made it I was addicted. LOVE IT. Everytime I make this I am always aked for the recipe. I got this recipe about 40 years ago and is still the one I always make. Thank you for sharing your wonderful story with us. A MUST make.
This recipe was great and my kids loved it. Honestly I just baked it for 30 mins, then 15 more min w/extra cheese and it was still great.
This brought back memories of dinner at my grandmother's house. I had asked family about this past recipe she had made but all I could remember was that it had a little tomato in it & that I loved it. I made this and the whole family loved it & have requested it again & again. Thanks!