Pasta, Sides, Vegetarian

Baked Macaroni and Cheese with Tomatoes


  • 1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
  • 3 cups milk
  • 1/4 lb butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons cornstarch
  • 1/4 cup milk
  • 12 ounces shredded extra-sharp cheddar cheese, divided usage
  • 2 cans stewed or diced tomatoes (your preference)

Can also add some sauteed diced onion for extra flavor


  1. Preheat oven to 350 degrees.
  2. Cook macaroni according to package directions and drain, rinse and set aside.
  3. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
  4. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
  5. Slowly add this to the hot milk mixture, stirring constantly with a whisk.
  6. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
  7. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
  8. Mix well until macaroni is well coated.
  9. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
  10. Bake for 35 to 45, or until golden brown.

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