Delicious Tomato Macaroni and Cheese casserole recipe, ready in less than 1 hour.
If you add tomatoes to macaroni and cheese, that makes it a healthy dish, right? I’m glad you agree with me!
For this recipe we are mixing 2 cups of fresh chopped tomatoes with some cheesy macaroni noodles. If you don’t have fresh, don’t worry I got you covered too. Instead substitute it with 1 can of diced tomatoes. I have a entire macaroni and cheese recipe section now and check out how many of them have vegetables in… I really love getting veggies cheesy! So next time you’re craving some homemade mac and cheese add some tomatoes! Enjoy!
Tomato Macaroni and Cheese
- 2 cups macaroni noodles
- 8 oz cheese either cheddar or mozzarella
- 2 cups fresh diced tomatoes or 1 can diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 cup bread crumbs
In a large pot boil macaroni noodles per directions on box. Drain and put half in a greased casserole dish.
Take half of cheese and add on top of macaroni.
Put remaining half of macaroni noodles on top, then top again with remaining cheese.
Stir together diced tomatoes, sugar, Worcestershire sauce, mustard, salt, thyme and pepper in bowl. Pour over macaroni mixture.
Spread bread crumbs on top of dish.
Bake, uncovered at 350 degrees for 40 minutes.