Tomato Macaroni and Cheese
Yields: 4 to 6 servings
Breadcrumb topping:
  • 3 tablespoons breadcrumbs
  • 2 cloves garlic
  • 1 teaspoon olive oil
Tomato Macaroni and Cheese:
  • 12 ounces elbow macaroni (or any short pasta)
  • 2 cups (8 ounces) shredded extra sharp cheddar cheese, divided
  • 1 (12-ounce) can fat free evaporated milk
  • 1 egg, lightly beaten
  • 1 can (14.5 ounces) Hunt's diced tomatoes, drained
  • 1 teaspoon Italian herb seasoning
  1. Preheat oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray and set aside.
  2. Make breadcrumbs: In a small nonstick pan, heat oil over medium heat. Add breadcrumbs and cook until toasted. Add garlic and stir for an additional minute. Remove from heat.
  3. Meanwhile in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
  4. Slowly add 1¾ cups cheese and evaporated milk, stirring constantly, until cheese melts. Quickly stir in egg.
  5. Remove from heat and add tomatoes and Italian herb seasoning and stir to combine.
  6. Pour into prepared baking dish and sprinkle the top with remaining ¼ cup shredded cheese and prepared breadcrumbs. Bake for 10 to 15 minutes, or until cheese is bubbly.
Recipe by Alida's Kitchen at