September 26, 2011

Momma's Baked Macaroni & Cheese


Momma's Baked Macaroni and Cheese | thetwobiteclub.com

This is my favorite meal.  Like favorite, favorite.  One of the special things that my Mom did for me and my three sisters every year on our birthday was to cook the meal of our choice for dinner, and every year  baked macaroni and cheese was my request.

No boxed stuff for this girl.  Mom makes it like no one else I know.  Sharp white cheddar layered between elbow macaroni that's baked for nearly a hour.  The top bakes to golden perfection with little pieces of crunchy pasta (the crunchies!) peeking through the hot, bubbly cheese.  Last time I checked, you don't get crunchies with the box stuff.

The final component that sets this macaroni and cheese apart from the rest...the stewed tomatoes.  You absolutely positively can't have baked macaroni and cheese without stewed tomatoes.  The majority of people I've come across haven't thought of tomatoes as an accompaniment to their mac and cheese.  I assure you, it is the only way to go.  They are like the yin to the macaroni yang.  At least for this recipe!  So, don't skip 'em, even if you're skeptical.  I've enjoyed many a mac and cheese in my 33 years and Momma's is, and will always be the best.


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Ingredients
  • 16 oz elbow macaroni, cooked and drained
  • 1 lb sharp white cheddar cheese, sliced into ¼ inch thick slices
  • 5 tsp butter 
  • milk
  • 15 oz can stewed tomatoes, roughly chopped


Instructions
  1. Preheat oven to 350°. 
  2. Spray a 9 x 13 baking pan with non-stick cooking spray.  Layer ingredients in the following order:  half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese.  Sometimes I'll spread it out even more and do the layers of macaroni a little thinner and I end up with somewhere around 1 or two more layers.  As long as you end up with cheese on the top, you're good.
  3. Top with sliced butter.
  4. Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you're looking at it from the top. 
  5. Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly.  Let sit 10-15 minutes before serving.  Serve with warmed stewed tomatoes. 


 Notes
  • Source:  My Mom!

    21 comments:

    1. What do you do with the tomatoes?????

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      Replies
      1. I put a big spoonful of them right over the top of the macaroni and cheese. Then just a little salt right on top.

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      2. It is served as a side dish.

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      3. It is served as a side dish.

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      4. My mom use to make this the exact same way. Sometimes she mixed the tomatoes in with the mac and cheese....Delicious

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    2. I see the tomatoes are actually not part of the recipe! Sorry.

      ReplyDelete
      Replies
      1. Oh, they are very much a part of the recipe! I never serve this macaroni and cheese without the tomatoes!

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    3. My mom always added the tomatoes to the mac & cheese mixture before baking. YUMMY!!

      ReplyDelete
      Replies
      1. I've seen it that way, too. Haven't tried it that way yet!

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    4. You don't make a white sauce and melt the cheese? Seems like this would be very dry. Sorry, not for me.

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      Replies
      1. Nope. No white sauce. It isn't a creamy mac and cheese, for sure. But it is delicious, hearty and not dry. Not for everyone, but definitely for me. :)

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    5. Before I clicked on the recipe she posted that the stewed tomatoes were served on the side.

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      Replies
      1. My husband likes them on the side, I like them on top. Either way, just make sure you include them!

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    6. OMG!!! This is how MY mama made mac and cheese!! Except it was yellow sharp (or extra sharp!) cheese. I never see others cook it this way! I have no idea anything about the "sauce" people make for mac and cheese!! This is also my favorite meal!!!!

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    7. I have made this only I use American cheese and don.t add milk. My mother made

      it when I was a kid and I am 84 yrs. young.

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    8. How much milk do you use?

      ReplyDelete
      Replies
      1. I have never measured it in a measuring cup. I just pour it straight from the gallon until it's about 3/4 to the top of the macaroni. I will measure next time and edit it into the post!

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      2. Our favorite meal for a large family in the 40's and 50's - Never grew to like the creamy sauce kind, but my mother always used long-horn cheese and I don't use any other kind. Totally different taste and so crunchy and cheesy!

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    9. Is it 5 tablespoons of butter or 5 tsp as listed above? Thanks!

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      Replies
      1. 5 tsp, but you really don't have to be exact. Just as long as you put 5 little pats of butter on the top before baking it, you're good.

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