This is a recipe I used to make all the time with my mom when I was a kid. It's a great recipe for the kids to help with because they can get their hands dirty. Great as a main dish or a side dish, and reheats wonderfully.
First, begin cooking the macaroni on med. for 7-10 mins, or until it is desired tenderness.
While the macaroni is cooking, begin chipping up 3/4 of the package of kraft singles (this is a great job for the kids). Leave 6-8 whole slices to be put on top of the dish at the end.
In a large bowl, combine the cheese pieces with the hot macaroni. Mix well until noodles are well coated with the melted cheese.
In a small bowl, take the peeled whole tomatoes and squish/squeeze all of the juices out and tear them into pieces (also a great job for the kids). Add tomato pieces to the cheese and macaroni mixture and mix well. Add milk to make it a nice creamy constancy.
Pour mixture into a 9x13 glass pan. Cover everything with the whole cheese slices placed aside earlier.
Bake at 375 for 35-40 mins or until cheese on top is brown around the edges.
be sure the macaroni noodles are still pretty hot when you add the cheese so it will melt properly. Add as much milk as you need to make it your desired constancy.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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