Macaroni and Cheese & Macaroni and Tomatoes

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Two recipes for the price of one today.  Although, they are both so easy I’m not sure they qualify as recipies.  Macaroni and Cheese gets made and served frequently at our house.  I think it ranks between the Kraft boxed kind and the delicious homemade baked kind.  It’s fast, creamy and easy. 

Here’s what you’ll need:


Macaroni – I think Creamette is the best

Velveeta (or generic alternative)



I never measure, so I’m not much help with the amounts.  Make the amount of macaroni noodles you’ll need for your family and then just eyeball the other ingredients for what looks good to you.  You might like it creamier or drier or cheesier than what I do.

After the macaroni has cooked and drained, put it back in the pot.  Add a couple tablespoons of butter.  Slice off some thick slices of the cheese and break it up into the pot with your hands.  Add some milk, but go slowly with it.  You can always add more if it needs it, but you can’t take it back out again.  Allow it all to melt together in the pan, adjusting the ingredients as necessary.


I had never made Macaroni and Tomatoes before but I was insprired because of some that I ate at Lambert’s Cafe last week while on vacation.  I would have hated this as a child.  And my children refused to try it, but it made a good and fast lunch for me.  I just pulled out some of the noodles before I made Macaroni and Cheese and used them for this dish.  The two types of macaroni were a great complement  to each other.

Here’s what you’ll need:



Stewed Tomatoes

Boil the macaroni and drain.  Add in the stewed tomatoes.  Easy.  I did chop up the tomatoes just a bit.  I also thought the dish at Lambert’s was a bit sweeter, which made me wonder if they added a pinch of sugar.  My mom doesn’t like her macaroni and tomatoes sweet at all, so she uses diced tomatoes instead.

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  1. Never thought to try it with tomatos but it looks yummy! I’ll definitely give it a try.

  2. I just wanted to say that I found your blog through SITS, and come back at least once a day. I love it here, and so does my family!
    I baked the cobbler a couple of nights ago, best cobbler ever. Used mixed berries. Loved it!

    I’ve made this my first stop before planning dinner!
    Thank you!

  3. I was gonna say we had this at Lambert’s last week also…..Mmmmmmmmm it was soooooo good!
    Can’t wait to make this at home. With fresh tomatoes out of our garden.

  4. One of my favorites is to add tomatoes AFTER making the macaroni and cheese. My kids won’t touch it, either :-).

  5. My mom made this ( tomatoes and macaroni- although sometimes she used shell pasta) for me as a child- and I never knew anyone else who ate it 🙂 She always added a pinch of sugar- I make it for my kids- one of those ‘comfort foods’

    Enjoy your blog!


  6. I was just dreaming about homemade Mac and Cheese the other day! It is the ultimate comfort food to me!

    Great recipes!

    *visiting from SITS*

  7. What a memory blaster. My mom always made mac & cheese with Velveeta. Of course, back in the early ’70s, there were no generic brands. We used to ladle the stewed tomatoes over the finished mac & cheese when it was on the plate. My mom baked the mac & cheese and would sometimes put bread crumbs or crushed Ritz Crackers on top. Stopping by from SITS.

  8. Just wanted to say that I found your blog from the DIS Blog Circle and I really enjoy it!

  9. This looks great! You are sooo cleaver!

  10. Thanks for stopping by my blog. That sounds yummy.

  11. I never thought to put tomatoes in with the mac n cheese. It sounds great to me!

  12. One of my favorite cookbooks is by a Norwegian immigrant and they have macaroni and tomatoes for Christmas dinner every year. She bakes it with buttered cracker crumbs on top and it’s very good. We have it for lunch every now and then.

  13. i’m TRYIN IT!

  14. Growing up in post-depression era Texas, my mom and grandmother made both of these macaroni recipes often, with very little difference. In the mac and cheese, they always put in a bit of grated sharp cheddar with the butter and melted it a bit just before stirring in the Velveeta and milk.
    We made the mac and tomatoes the same way, but rather than stewed tomatoes, used a can of whole peeled tomatoes shredded by hand (and without any sugar).
    I still make both recipes often and our whole family loves them. Glad to see a familiar comfort food eaten by others!

  15. Very delicious either way I say. I’ve it with bread crumbs on top too.

  16. my mom made mac and tomatoes ALOT when I was growing up. While at the time I hated them they were good. Now 20 years later I would refuse to eat any. I ate enough as a child. I have heard of people putting sugar on them. Just a thought.


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