My Mother's Mac and Cheese Recipe
I remember my mother sending me to the store for "15 cents worth of store cheese". The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother's cooking is like food for my soul. Phyllis Burkland, Portland, Oregon
I remember my mother sending me to the store for "15 cents worth of store cheese". The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother's cooking is like food for my soul. Phyllis Burkland, Portland, Oregon
- Carbohydrate 91.6355673677903 g
- Cholesterol 15.2515625065405 mg
- Fat 7.70546023804437 g
- Fiber 5.59096603893684 g
- Protein 16.2266276995451 g
- Saturated Fat 3.99049644098574 g
- Serving Size 1 1 serving (318g)
- Sodium 331.848939440599 mg
- Sugar 86.0446013288535 g
- Trans Fat 1.03850676074965 g
- Calories 500 calories
Step-by-step
- In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese.
- Pour into a greased 2-qt. baking dish.
- Dot with butter.
- Bake, uncovered, at 350degrees for 45 minutes.
- Sprinkle with remaining cheese; bake 15 minutes longer.
Traditional stovetop macaroni demands a rich béchamel sauce to achieve creaminess, whereas this baked preparation relies on moisture directly from canned tomatoes. Combining cooked elbow macaroni with undrained tomatoes creates an efficient cooking liquid that steams the pasta interior while preventing it from drying out during the initial 45 minutes at 350 degrees Fahrenheit. Budget-conscious kitchens benefit from this method because it uses economical canned produce to supply both liquid and acidity, cutting out the expense of dairy-heavy roux ingredients. Dividing the sharp cheddar cheese portion ensures a double-textured finish: melting the majority into the base mixture while reserving a half-cup to melt during the final 15 minutes of baking until bubbly and golden. Leftovers store safely in an airtight container in the refrigerator for up to three days, though the pasta will continue absorbing moisture, yielding a denser casserole upon reheating. Dietary modifications require minimal adjustment since gluten-free elbow pasta substitutes directly into the mixture at a one-to-one ratio without altering the structural integrity of the baked dish.
