Wednesday, March 7, 2012

Meatless March Meal #3: Homemade Mac & Cheese

This is one the easiest recipes ever! And it's super easy. There are only 3 ingredients {okay 5, but salt & pepper barely count} and it's done in a half hour.

This was a staple in my house growing up. We had it at least twice a month {not counting leftovers; my mom made tons, so there was always lots of leftovers}. So here goes...

Homemade Mac&Cheese
Elbow macaroni noodles {cooked}
1 can of whole peeled tomatoes
Cheese {in block form}
{Note: There are no size amounts because it really depends on how much you want to make.

1. Preheat oven to 350 degrees. Pour cooked macaroni noodles into baking dish. Cut cheese into cubes and mix in with the macaroni noodles.

2. Pour the canned tomatoes in a separate bowl and chop them into smaller pieces. {Note: Below, you will see that I used already diced tomatoes. However, it did not have enough tomato juices in it, so I would recommend using the canned whole peeled tomatoes.} Mix together and put into oven. Bake for 10-15 minutes or until cheese is melted.

3. Take out of oven and enjoy! {We paired our mac&cheese with homemade applesauce--recipe to come}


  1. Thank you for sharing! It looks delicious! I will have to try it out

  2. looks yummy! i see yOU will be at TxSC too. -Virginia Lee Boyles @vany212

  3. MAC and CHEESE!!! A Moss and Phipps family favorite. Anthropologist will be able to trace our family lines based on the variations of this simple recipe. The Eager family style was cooked in a giant pot with bacon and the noodles had to be way over cooked. The Moss style is cooked in a casserole dish, strata-form; noodles, cheese, then tomatoes. Apparently the Harris rendition uses Colby jack cheese with the whole thing mixed before cooking.

    This one dish alone is probably responsible for most of the heart disease in the family.