Macaroni & Cheese with Tomatoes

Macaroni and Cheese has to be my all-time favourite meal. I have several recipes for it on this blog, here, here, here and a vegan version here.  Now I bring you another delicious variation on the same theme using canned tomatoes and a little onion. 

Mom and Aunt Amy never put tomatoes in their Macaroni and Cheese so I thought it quite strange when I first saw this as a child.  Dad's cousin, Mrs. Spracklin, made hers with tomatoes and it was at her house that I first saw and tasted this combination.  I can't remember if Mrs. Spracklin put onions in her macaroni but I think they lend themselves nicely to the overall flavour of the dish.

It will never replace my beloved classic Macaroni and Cheese but it makes a nice change now and then.  We really enjoyed it this past weekend.  

 
Macaroni & Cheese with Tomatoes
3 cups elbow macaroni cooked according to package directions
About ¾ -1 lb of medium or old cheddar cheese, grated
1 28 oz. can diced tomatoes, drained or canned whole tomatoes diced and drained
¼ cup finely chopped or minced onion
2 cups milk
1 egg
½ -¾ teaspoon salt, or to taste
Pepper to taste

Preheat oven to 350 degrees.  Grease or pan spray a 9x13-inch casserole baking dish.

Cook macaroni in salted water according to package directions for al dente.  Drain when cooked. 

Roughly divide macaroni, cheese, tomatoes and onion into thirds.  Layer in casserole dish starting with macaroni, then tomatoes, onions and cheese.  Build up 3 layers ending with the cheese.  

Beat the milk and egg together, adding the salt and pepper.  If the macaroni was well seasoned you may only need the ½ teaspoon of salt.  Taste to make sure.  Macaroni and Cheese will be bland if not seasoned correctly.

Pour the milk and egg mixture over the macaroni and bake for 30-40 minutes in the preheated oven.  Remove from oven and let rest at least 5 minutes before serving.  

Makes 6-8 servings.

Boil the macaroni in salted water according to package directions for al dente macaroni.  Remember the macaroni will continue to cook in the oven.

Besides the macaroni you will need diced canned tomatoes, milk, onions, egg, cheese, salt and pepper.  I like to add evaporated milk in macaroni but you may use fresh milk as well. 

 Make 3 layers of macaroni, tomatoes, onions and cheese.

Season the milk with salt and pepper.  Beat in the egg and pour over the macaroni.  I like to pour on the milk before adding the final layer of cheese.

Ready for the oven.

Bake for 30-40 minutes or until golden and bubbling.

 Let rest at least 5 minutes before serving.

Serve Macaroni & Cheese with Tomatoes with a side of baked beans and a tossed salad.  A dinner roll or a slice of hot garlic bread would be also go well with the meal.

 Macaroni & Cheese with Tomatoes is a tasty change from the classic dish.

Delicious Macaroni & Cheese with Tomatoes!