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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for My Mother's Mac and Cheese
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"this may be it! I really hope this is the recipe that my husband's grandmother used to make. We (in our family) look at him like "TOMATOES IN YOUR MAC-N-CHEESE???!!!" ...but he grew up with this being the "best" and unfortunately, the recipe passed away with his grandmother. I'm going to try to surprise him with this for Thanksgiving. Really hope this is the one."
"This recipe was a winner! My husband really liked it and I will definitely be making this again."
"This was a great dish. When I first saw the ingredients I was sure it was going to be dry but it was not. I made one change I used diced tomatoes with basil, garlic and oregano it gave it a little more flavor, next time I am going to add some type of meat. My husband the cook said this was a keeper he had some good ideas. Will make I again and post the additions."
"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."