Momma's Baked Macaroni and Cheese is the easiest to make and absolute best mac and cheese recipe ever!  Don't forget the stewed tomatoes!

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 without fail, 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 just an 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.

What really sets this macaroni and cheese apart from the rest is the stewed tomatoes.

You absolutely positively can't have Momma's baked macaroni and cheese without stewed tomatoes!

The majority of people that I've come across haven't thought of tomatoes as an accompaniment to their mac and cheese.

I know it may sound a little odd, but 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.  I hope you love it as much as we do!

So easy, no roux, no block of processed cheese.  Just a few quick layers and you're done.  LOVE!

Yield: 8 servings

Momma's Baked Macaroni & Cheese

Momma's Baked Macaroni and Cheese is the easiest to make and absolute best mac and cheese ever!  Don't forget the stewed tomatoes!

prep time: 10 MINcook time: 1 HOURtotal time: 1 HOUR 10 MIN

INGREDIENTS

16 oz elbow macaroni, cooked al dente and drained
1 1/4 lb sharp white cheddar cheese, sliced
5 tsp butter
3 cups milk
15 oz can stewed tomatoes, roughly chopped

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Grease a 9 x 13 baking pan with butter.  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, about 3 cups.

5. Bake uncovered in preheated oven for 1 hour or until the top is golden and bubbly.  Let sit 10 minutes before serving.  Serve with warmed stewed tomatoes and a sprinkle of kosher salt.

NOTES

Sharp cheddar works best for this recipe. We use white cheddar.

Depending on the size/shape of your pan, the amount of cheese needed can vary between 1 lb - 1 1/4 lb.

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Photos updated June 2017.  Here's the original!