Homemade mac and cheese with tomatoes is a family favorite.
This recipe comes from my mother-in-law; she used to make it for my husband, so its one of his comfort foods. As much as a guy can really have a comfort food. That’s usually reserved for us gals, because men would never admit that they tuck themselves under a blanket with a romance novel and eat a bowl of mac n’ cheese to cheer themselves up.
Tomatoes in Mac and Cheese
My Grandma and my Aunt used to put stewed, canned tomatoes in their mac and cheese and let me tell you, that is the BEST thing you will ever eat if you are a tomato lover. Homemade mac n’ cheese with tomato juice is as close as I can get to what I used to eat with them, but man, it makes me wish that I could get my hands on my Grandma’s canned tomatoes again.
I don’t even have her recipe, which makes me sad, but let’s face it, I rarely have time to can. I just want someone to can them FOR me!
Mac n’ cheese with tomatoes is a seriously old, retro way to eat your mac n’ cheese. It’s very old-fashioned – and maybe was born from the endless supply of stewed canned tomatoes that were in so many pantries on the farm so many years ago. While it doesn’t actually make the mac and cheese any lighter, at least you have some veggies in there!
Does anyone else love mac n’ cheese with tomato juice? Or stewed tomatoes?
Happy cooking all!
- 2 cups of uncooked macaroni pasta
- 1 cup of milk
- 1 cup of tomato or vegetable juice
- 3 tbs of butter
- 3 tbs of flour
- 2 cups of grated cheddar cheese
- 1-2 cups of grated mozza or cheddar cheese
- 1 cup stewed tomatoes
Pre-heat your oven to 350 degrees F.
Cook your pasta according to the instructions on the box. Drain and place in a greased medium sized casserole dish.
Time to make your cheese sauce, which is the base of any white sauce out there, your basic roux. Start with your butter in a pot, and heat it until it's melted, then stir in the flour.
Add in a very, VERY small amount of milk. Just enough to mix it in. Keep adding a small bit of milk at a time, constantly stirring, until you have added it all and the mixture is smooth.
Add in your cup of juice and stir well. Add in the shredded cheese, stirring to melt it in completely.
Once the cheese has melted and the sauce has thickened, pour over the noodles in the casserole. Stir, then add in the stewed tomatoes.
Top with the extra cheese.
Bake covered in the oven for 20-25 minutes, then uncover and let the cheese melt and brown for another 10-15 minutes. Serve and enjoy!