We love Baked Macaroni and Tomatoes and have enjoyed this dish for many many years. My grandmother used to make this dish often and it was always a hit. If you have noticed all the old dishes still stand true and are delicious. We love baked macaroni and the addition of stewed tomatoes is wonderful!
Baked Macaroni and Tomatoes Ingredients Needed:
Half and Half (milk/cream)
All Purpose Flour
1 can of Stewed Tomatoes
As you can see this recipe is just simple ingredients. So many times people think the more complicated the recipe the better it is and that is just not the case. Most recipes with simple ingredients are your tried and true classics and they never disappoint.
This dish is a wonderful side dish and would be a great addition to any holiday meal too. It’s simple to make and cheese and delicious! If you love macaroni and cheese you will love this recipe too, its one of our most popular recipes for a reason!
- You can make this in a 2 quart casserole dish, you don’t have to use a skillet.
- You can use any type of pasta you like, we just love the elbow macaroni.
- You can always switch up the cheese to make it to your liking.
- You could just use milk in this recipe, but the extra fat in the cream really adds to this recipe.
Full printable recipe in recipe card below.
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Baked Macaroni and Tomatoes
Baked Macaroni and Tomatoes is a wonderful side dish!
Servings: 8 servings
- 1 1/2 cups of elbow macaroni uncooked
- 4 tablespoons of butter
- 2 cups of half and half milk/cream
- 3 tablespoons of all purpose flour
- 1/4 th teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 2 cups of shredded cheddar cheese
- 1 14 ounce can of stewed tomatoes chopped.. keep the juice
Preheat oven to 350 degrees. Cook pasta according to package directions. In an iron skillet (or oven safe skillet.. if you don’t have one, you can transfer to a baking dish once you finish these steps)
Melt the butter and add the flour, stirring until well combined. Add the half and half, pepper and garlic powder and let cook on medium heat for 4-5 minutes.
Next add the chopped tomatoes and juice and tomato juice. Bring to a slow simmer and let cook about 5 minutes until sauce thickens.
Next add shredded cheese, stir until melted. Last add the pasta and combine well. If using baking dish, transfer now.
Bake for 35-40 minutes until golden brown.
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