Baked Macaroni with Cheese and Tomatoes Recipe

Name: Baked Macaroni with Cheese and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb elbow macaroni; ½ teaspoon savory; ½ teaspoon white sugar; 3 green onions, thinly sliced; 1 ½ cups grated sharp cheddar cheese; 3 cups canned tomatoes, drained; salt and pepper; 14 lb mild cheddar cheese, cut in thin slices; 2 large eggs, beaten; 1 cup milk

Servings: persons

12 lb elbow macaroni
½ teaspoon savory
½ teaspoon white sugar
3 green onions, thinly sliced
1 ½ cups grated sharp cheddar cheese
3 cups canned tomatoes, drained
salt and pepper
14 lb mild cheddar cheese, cut in thin slices
2 large eggs, beaten
1 cup milk

1
Preheat oven to 350F degrees.
2
Cook macaroni according to pkg directions; when done, drain and place in a casserole dish.
3
In a large bowl, place the tomatoes then stir in the savory, sugar, salt, pepper, green onions and grated cheddar and stir well.
4
Pour tomato mixture over macaroni and stir to combine.
5
Lay slices of cheese over top of casserole.
6
Beat eggs with milk, then pour over casserole; do NOT stir.
7
Bake in preheated oven for 45 minutes.

6726

kcal

Calories

545

Fat

Carbs

418

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb elbow macaroni, ½ teaspoon savory, ½ teaspoon white sugar, 3 green onions, thinly sliced, and more.

Yes, Baked Macaroni with Cheese and Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Macaroni with Cheese and Tomatoes

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