Best 11 Macaroni Tomato And Cheese Recipes

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If you're looking for a delicious and easy-to-make macaroni and cheese recipe, you've come to the right place. This classic dish can be made with a variety of ingredients, so you can customize it to your own taste. Whether you like your mac and cheese simple or cheesy, gooey, or baked, there's a recipe out there for you. Here we have taken a look at several macaroni and cheese recipes online to give you some tips to create the perfect dish.

Let's cook with our recipes!

CHEESE AND TOMATO MACARONI



Cheese and Tomato Macaroni image

A family favorite. Very easy to make and ideal if you have a tight budget.

Provided by J.R. Jackson

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package elbow macaroni
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 teaspoon garlic paste, or to taste
1 (14.5 ounce) can plum tomatoes, chopped, juice reserved
4 ounces shredded Cheddar cheese, divided
¼ cup water, or as needed
1 tomato, sliced

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • 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 and transfer pasta to a large baking dish.
  • Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
  • Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
  • Broil in the preheated oven until cheese is melted and browned, about 5 minutes.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.9 g, Cholesterol 29.8 mg, Fat 13.9 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 6.7 g, Sodium 369.2 mg, Sugar 4.9 g

BAKED MACARONI AND CHEESE WITH TOMATO



Baked Macaroni and Cheese with Tomato image

This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.

Provided by DUSTI517

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 ¼ cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
¼ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 740.1 calories, Carbohydrate 71.4 g, Cholesterol 104.1 mg, Fat 37.9 g, Fiber 3.8 g, Protein 28.3 g, SaturatedFat 22.8 g, Sodium 797.2 mg, Sugar 7.6 g

BACON, LEEK, AND TOMATO MACARONI AND CHEESE



Bacon, Leek, and Tomato Macaroni and Cheese image

Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!

Provided by dawn2376

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 10

5 cups water
8 slices bacon, cut crosswise into thin strips
1 (16 ounce) package elbow macaroni
1 (8 ounce) package sharp white Cheddar cheese, shredded
½ (8 ounce) package cream cheese
3 ounces Parmesan cheese, grated, or more to taste
1 tablespoon salt
½ teaspoon ground black pepper
1 large leek
3 large plum tomatoes

Steps:

  • Bring water to a boil in an 8-quart stockpot.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
  • Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
  • While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
  • Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
  • Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 62.5 g, Cholesterol 85.6 mg, Fat 29.3 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 16.3 g, Sodium 1964.9 mg, Sugar 4.3 g

BACON AND TOMATO MACARONI AND CHEESE



Bacon and Tomato Macaroni and Cheese image

This is one of my family's choice meals. I have even taught my 11-year-old daughter to make it. Awesome for busy weeknights and when you have your kid's friends over. If you prefer it meatier add more bacon.

Provided by Lindy

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 6

1 pound bacon, chopped, or more to taste
2 large onions, chopped
5 ripe tomatoes, roughly grated
1 (16 ounce) package elbow macaroni, or more to taste
4 cups grated Cheddar cheese, divided
1 cup grated mozzarella cheese

Steps:

  • Cook and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions are softened, 10 to 15 minutes. Add tomatoes to skillet; cook and stir until liquid is evaporated, 5 to 10 minutes.
  • 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 and return pasta to pot.
  • Preheat oven to 355 degrees F (180 degrees C).
  • Stir 3 cups Cheddar cheese into the tomato mixture until cheese is melted and sauce is thickened, about 5 minutes. Mix sauce into pasta. Pour pasta mixture into a 9x13-inch baking dish and top with remaining Cheddar cheese and mozzarella cheese.
  • Bake in the preheated oven until cheese is golden brown and crisp, about 15 minutes.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 50.3 g, Cholesterol 88.9 mg, Fat 29.8 g, Fiber 3.5 g, Protein 32.9 g, SaturatedFat 16.1 g, Sodium 878 mg, Sugar 6 g

SPICY HAM AND TOMATO MACARONI AND CHEESE CASSEROLE



Spicy Ham and Tomato Macaroni and Cheese Casserole image

Make and share this Spicy Ham and Tomato Macaroni and Cheese Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 tablespoon fresh minced garlic
1 -2 jalapeno pepper, seeded and finely chopped
1 teaspoon coriander
1 1/2 teaspoons cumin
1/4 cup butter
1/4 cup flour
4 1/2 cups half-and-half cream (can use half of each to make 4-1/2 cups) or 4 1/2 cups full-fat milk (can use half of each to make 4-1/2 cups)
1 (28 ounce) can plum tomatoes, well drained and chopped
1/4 teaspoon cayenne pepper (or to taste)
2 cups chopped cooked ham (or to taste)
1 lb elbow macaroni (cooked only to VERY FIRM-tender and drained)
3 cups cheddar cheese
1 1/2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese

Steps:

  • Set oven to 375 degrees.
  • Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
  • In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
  • Stir in flour and cook stirring for 3 minutes.
  • Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes).
  • Add in well-drained tomatoes; simmer for 2 minutes.
  • Add in cayenne, salt and pepper.
  • In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
  • Add in the chopped cooked ham.
  • Stir in the cheddar cheese to combine.
  • Transfer mixture to prepared baking dish.
  • In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
  • Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.

OLD-FASHIONED MACARONI, TOMATO, AND CHEESE BAKE



Old-Fashioned Macaroni, Tomato, and Cheese Bake image

This is a simple and inexpensive version of an old-country style dish just like grandma used to bake. It really takes you back a few decades. I combine macaroni, sharp Cheddar cheese, and petite diced tomatoes with other herbs and spices for a delicious old-fashioned favorite.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

3 cups elbow macaroni
3 tablespoons butter, melted
2 cups shredded sharp Cheddar cheese
1 (14.5 ounce) can petite diced tomatoes in juice
3 large eggs
2 ½ cups milk
1 (4 ounce) package cream cheese, softened
⅓ cup grated Parmesan cheese
1 teaspoon brown mustard
2 dashes hot sauce (such as Tabasco®)
½ cup chopped fresh parsley
¼ teaspoon ground nutmeg
1 tablespoon ground black pepper
1 teaspoon salt
¼ teaspoon paprika, or to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare an 8 quart baking dish with cooking spray.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour into the prepared baking dish and add the butter, Cheddar cheese, and diced tomatoes; stir.
  • Combine the eggs, milk, cream cheese, Parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. Sprinkle paprika over everything.
  • Bake in the preheated oven until the middle is set, 45 to 50 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 24.4 g, Cholesterol 94.7 mg, Fat 17.2 g, Fiber 1.4 g, Protein 14.4 g, SaturatedFat 10.3 g, Sodium 523.4 mg, Sugar 4.2 g

MACARONI CHEESE WITH TOMATO AND BASIL



Macaroni Cheese With Tomato and Basil image

Make and share this Macaroni Cheese With Tomato and Basil recipe from Food.com.

Provided by dale7793

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups macaroni
2 cups grated tasty cheese
1 cup grated swiss cheese
1 cup thickened cream
2 eggs
30 g butter
salt and pepper
1 cup fresh breadcrumb
2 tomatoes, sliced
basil leaves
1/2 cup grated cheese

Steps:

  • Cook the macaroni until done and drain.
  • Combine cheeses, salt, pepper, cream and eggs in a bowl.
  • Stir in macaroni and spread half of this mixture in a greased casserole dish.
  • Arrange tomato slices and basil over this layer and top with remaining macaroni.
  • Melt the butter in a frying pan and cook the breadcrumbs gently until golden.
  • Combine breadcrumbs and cheese and sprinkle over the top.
  • Bake at 180°C for 15-20 minutes until it's golden on top.

TOMATO MACARONI AND CHEESE



tomato macaroni and cheese image

to make foil collar for slow cooker, most slow cookers have a hotter side that can cause casseroles and other dense dishes like meatloaves to burn. Line with a foil collar: Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food...

Provided by Lynnda Cloutier

Categories     Pasta

Number Of Ingredients 12

vegetable oil spray
one can petite diced tomatoes, 28 ounces
two cans evaporated milk, 12 ounces each
two cans condensed cheddar cheese soup, 11 ounces each
3/4 cup water plus extra hot water as needed
salt and pepper
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups shredded sharp cheddar cheese, 8 ounces
2 cups shredded monterey jack cheese, 8 ounces
1 pound elbow macaroni
one recipe toasted bread crumbs, optional, recipe follows

Steps:

  • 1. line a slow cooker with foil collar and coat with vegetable oil spray. Bring tomatoes, evaporated milk, condensed soup, water, 1 teaspoon salt, mustard and cayenne to simmer in a large pot. Slowly whisk in cheddar and Monterey Jack until completely melted, then stir in macaroni.
  • 2. Transfer macaroni mixture to prepared slow cooker. Cover and cook until macaroni is tender, about two hours on high. Remove foil collar, gently stir pasta adding hot water as needed to loosen sauce consistency. Season with salt and pepper to taste. Sprinkle with toasted breadcrumbs if using and serve.
  • 3. Toasted breadcrumbs: process two slices high quality white sandwich bread, torn into pieces, to coarse crumbs in food processor, about 10 pulses. Melt 2 tablespoons butter in 12 inch skillet over medium heat. Add bread crumbs and toasts, stirring often, until Golden Brown, 5 to 7 minutes. Transfer bread crumbs to bowl and season with salt and pepper to taste. Makes about 1 cup.

SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE



SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE image

Categories     Pasta     Vegetarian     Dinner

Number Of Ingredients 25

16 oz (one bag) Conchiglie pasta, or whichever shape you want
Filling:
1 yellow onion diced
1 head of garlic diced
1 tablespoon fresh thyme, diced (about 7 sprigs)
1/4 cup fresh basil finely chopped
1/4 cup sun-dried tomatoes, diced
Béchamel Sauce:
4 tablespoons butter
2 tablespoon flour
2 cups whole milk
1 cup shredded Parmesan
1 cup shredded Gruyere
1 cup shredded Cheddar
1 teaspoon nutmeg
1 teaspoon Cayenne (optional, but I like the little kick it gives)
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon dijon mustard
Breadcrumbs:
2 cups breadcrumbs
1/4 cup diced parsley
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Saute the diced onion in butter and olive oil over low heat until translucent. (About 15 minutes.) Add the diced garlic to the pan and continue cooking until they are both caramelized. (About 1o more minutes.) While sautéing, chop the basil, thyme and sun-dried tomatoes. When the onion and garlic are caramelized combine them with diced the basil, thyme and sun-dried tomatoes. Set aside. Make the breadcrumbs as the onions are cooking. For the breadcrumbs I used a leftover baguette, but sliced bread fine. Slice the baguette into rounds and put them in the oven for 5 minutes to toast them. Then chopped the bread into little pieces. Toss with olive oil, salt, pepper, and parsley. Set aside. Boil water for the pasta. Cook pasta for 3 minutes less than the directions say. The pasta should be cooked only on the outside. The inside should be hard. It will have a white strip in the middle. Warm 2 cups of milk in another pan, making sure not to boil it. Make the béchamel sauce: Wipe the onion pan clean and melt 4 tablespoons of butter. When the butter stops bubbling add the flour and quickly stir together. Cook until the mixture is golden. Slowly add the warmed milk to the butter-flour mixture, whisking constantly. Start with 1/2 cup of milk, once that is fully incorporated add more. Once all the milk is added cook for 1 or 2 minutes more until the sauce has thickened. Then add the nutmeg, pepper, salt, cayenne, and mustard. Mix. Add all 3 cups of cheese. It will be very cheesy. Add the onion, garlic, sun-dried tomato, and basil mix to the cheese sauce and combine. Then add the pasta to the sauce. Place macaroni and cheese into individual ramekins to bake. (Sometimes I bake the whole thing in the same cast iron pan I made it in.) Top with breadcrumbs. Garnish with basil. Bake for 20 minutes at 375 F.

SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE?



Sun-Dried Tomato and Basil Macaroni and Cheese? image

this new macaroni and cheese recipe you gonna try,it filled with sun dried tomatoes and basil,one bite your tastebuds will love flavor of italy

Provided by raymond spencer

Categories     Pasta Sides

Time 40m

Number Of Ingredients 12

2 c chopped sun dried tomatoes,divided
2 c shredded parmesan cheese,divided
1 (8-ounce) package large elbow macaroni
1 c refrigerated basil pesto
5 Tbsp magarine
5 Tbsp all purpose flour
3 c milk
4 Tbsp cream cheese,softened
1 c shredded colby jack cheese
1 c shreddded sharp cheddar cheese
2 tsp chopped fresh basil
3/4 c grated parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees F.Grease a 9 x 13 inch baking dish.Add 1 cup chopped sun dried tomatoes and 1 cup shredded parmesan cheese;mix well.
  • 2. Bring a large pot of lightly salted water to a boil.Add macaroni and cook for 8 to 10 minutes or until al dente;drain.Transfer macaroni into large bowl,add basil pesto,mix together until blended.Set aside.
  • 3. In a medium saucepan,melt margarine and stir in flour to make a roux.Cook 3 minutes,stirring constantly,then whisk in milk.Bring to a boil,then reduce heat and simmer.Mix in cream cheese and remaining chopped sun dried tomatoes and stir frequently until the sauce is thickens.
  • 4. Remove from heat and stir in colby jack,sharp cheddar and remaining parmesan cheese and basil.Combine pesto macaroni mixture and stir well.
  • 5. Pour into a prepared baking dish.Cover with alumnum foil.Bake in preheated oven for 35 minutes.Remove the foil,sprinkle with grated parmesan cheese.Return the oven for 10 minutes.

MACARONI, TOMATO AND CHEESE



Macaroni, Tomato and Cheese image

My mom used to make this whenever we came home from church and I still love it. I found out later that she mainly only made it because it was quick and easy. The best part about this recipe is that it is versatile. I never measure the pasta or cheese. If you like lots of tomatoes then use less pasta. If you like lots of cheese then grate more to throw in.

Provided by ArtsyBakingGeek

Categories     Canadian

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups macaroni (or other pasta)
1 (15 -28 ounce) can tomatoes (diced or whole and manually cut up)
1 -3 cup cheese (grated)
milk (optional)
margarine (or butter) (optional)
salt (optional)
pepper (optional)

Steps:

  • Cook the pasta however long you prefer it (ex. al dente) then drain.
  • While boiling the pasta open the can of tomatoes. If whole then cut into up to make them bite-size or smaller.
  • While boiling grate the cheese. I make sure I have enough to coat the pasta when stirred in later.
  • After draining the pasta add the tomatoes and the cheese. I leave the pot on burner on simmer to help warm up the tomatoes and melt the cheese. Stir in so it all melts together. You can add milk if you want more liquid than the tomatoes had.
  • (optional) Add butter, margarine, salt or pepper either when mixing or as each person prefers on their plate.
  • Enjoy!

Nutrition Facts : Calories 502.3, Fat 8.7, SaturatedFat 4.7, Cholesterol 18.1, Sodium 284.6, Carbohydrate 84.9, Fiber 4.7, Sugar 5.6, Protein 20.2

Tips for Making Macaroni Tomato and Cheese

- Choose the right pasta. Short pasta shapes like macaroni or penne are ideal for this dish because they can hold the sauce well. - Cook the pasta al dente. This means cooking it until it is just tender, but still has a slight bite to it. - Use a good quality cheese. A sharp cheddar or a combination of cheddar and Parmesan cheese will give you the best flavor. - Make a flavorful sauce. The sauce is what really makes this dish, so be sure to use a good quality tomato sauce and add plenty of seasonings. - Don't overcook the macaroni and cheese. Once the cheese has melted, remove the pot from the heat and stir until the cheese is evenly distributed. - Serve immediately. Macaroni and cheese is best when served hot and fresh out of the oven.

Conclusion

Macaroni tomato and cheese is a classic comfort food that is easy to make and always a crowd-pleaser. It is a versatile dish that can be customized to your liking. Feel free to add other ingredients, such as vegetables, meat, or seafood. You can also change the type of cheese that you use. No matter how you make it, macaroni tomato and cheese is sure to be a hit.

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