Baked Macaroni and Cheese II recipe

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Ingredients

1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 ½ cups milk
14 ounces extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
¼ cup dry bread crumbs

Nutrition Info

583.9 calories
carbohydrate: 64.5 g
cholesterol: 73.7 mg
fat: 24.3 g
fiber: 4 g
protein: 27.9 g
saturatedFat: 13.2 g
servingSize: -
sodium: 868 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and reserve.

  2. In a large saucepan over low heat, warm soup and add milk, stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. Add macaroni and tomatoes to soup, stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.

  5. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown, serve.

Recipe Yield

6 to 8 servings

Recipe Note

This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste.

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