Betty's Easy Tomato Mac & Cheese

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper fat substitute.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are more economical.

Boil water in a large pot and add salt to taste, about half a teaspoon to a teaspoon.

Add 2 cups of elbow macaroni to the boiling water and cook until al dente, about 8-10 minutes, watching closely for a chewy texture.

Drain the macaroni and set aside.

In a small bowl, mix together 16 ounces of tomato sauce and 1 tablespoon of finely chopped onion.

Spread a tiny bit of the tomato sauce and onion mixture on the bottom of a 2-quart casserole dish.

Layer one third of the cooked macaroni in the casserole dish, spreading it evenly.

Sprinkle one third of 2 1/2 cups of finely shredded sharp cheddar cheese over the macaroni.

Repeat the layering process two more times, ending with the shredded cheddar cheese on top.

Slice one tomato thinly and arrange the slices on top of the casserole.

Sprinkle freshly ground black pepper over the top of the tomatoes and casserole.

Bake in a preheated oven at 350°F for about 30 to 35 minutes until bubbly and golden.

Let the casserole cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens