A Little Different Baked Mac and Cheese recipe

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Ingredients

1 (16 ounce) package elbow macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 (16 ounce) package sharp Cheddar cheese, sliced
½ cup milk
1 (4 ounce) packet saltine crackers, crushed

Nutrition Info

543.9 calories
carbohydrate: 60.6 g
cholesterol: 60 mg
fat: 22.2 g
fiber: 4 g
protein: 24.9 g
saturatedFat: 12.5 g
servingSize: -
sodium: 677.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  3. Spread half the macaroni into a 9x13-inch casserole dish, top with half the tomatoes and half the Cheddar cheese. Repeat layering with remaining macaroni, tomatoes, and Cheddar cheese. Pour milk over entire casserole, sprinkle with crushed crackers.

  4. Bake in the preheated oven until cheese is melted and crackers are golden, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

This is a family recipe that I have found most people who try it, love it. You can substitute Ritz® crackers for a sweeter taste. Also, it is very good as leftovers. Add a splash of milk and microwave.

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