My Mother’s Mac and Cheese
Total TimePrep: 10 min. Bake: 1 hour
- 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 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.
Nutrition Facts1 cup: 373 calories, 22g fat (16g saturated fat), 75mg cholesterol, 759mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 16g protein.
Mar 31, 2019
I make quite a few recipes that call for uncooked pasta because it will cook in the oven or on the stovetop with all the Ingredients. Just curious with this recipe did you pre boil the noodles? I didn't and a lot of the noodles were still crunchy.
Jan 1, 2019
now that's mac and cheese! very similar to my family recipe - no sauce, just cheese!!
Dec 19, 2018
My family too has made a similar Mac n Cheese for at least 6 decades. This is not what most people think of when they eat Mac n Cheese. This type doesn’t get ‘dry’ it gets brown and crusty in spots. We fight over those. Since I was raised on this type of Mac n Cheese I think all the others are like eating cheese soup and macaroni. LOL As with most recipes you are welcome to add or subtract. We add lots more cheese. 8 oz velveeta 8 oz American and the cheddar recommended. If you had hate the brown bits, take it out early.
Mar 16, 2018
Nice and easy to make. A little bland I added a little horseradish mustard to perk up the taste. It did dry out so when I make again I'll cover it up to bake it.
Jan 27, 2018
The only worse mac and cheese recipe I ever made was from Paula Dean. Just call this a side dish of macaroni and tomatoes
Dec 14, 2017
If you don't like the yellow color, you could buy white cheddar (it has no color added to make it orange).I added a couple of tablespoons of Dijon mustard for a little added zip. The idea of covering for the first 30 mins is spot on.
Mar 19, 2017
The flavor was good, but it ended up being dry and tough because it wasn't covered.
Dec 24, 2016
I found it was better to cover it for the first 30 mins of bake time to keep the top from getting hard and to use garlic powder instead of onion powder. And i always add extra cheese, but it is a good base recipe to start with
Dec 12, 2016
Why would you not make a recipe and then give it a one star? That is rude.
Dec 11, 2016
I confess to not making this yet. I only wanted to comment on the author's description "the memory of Mother's cooking is like food for my soul." So lovely a thought, and one that I think most of us who love cooking can embrace. May you all always make good food, and good memories, for your own children.