• Prep Time: 20 mins
  • Cooking Time: 35 mins
  • Serves: 4

Tomato-Cheese Macaroni

  • Recipe Submitted by on

 Ingredients List

  • 7 ounces uncooked elbow macaroni
  • 1 medium green pepper (chopped and divided)
  • 4 green onions (chopped including tops)
  • 2 tablespoons vegetable oil
  • 1 can diced tomatoes (16 0unces)
  • 1 can tomato sauce (8 ounces)
  • ¼ teaspoon pepper
  • 3 cups shredded American cheese (divided)

 Directions

Preheat oven to 350F.
Cook elbow macaroni according to package directions.
While macaroni is cooking using a medium sauce pan or skillet cook the onion and green pepper (reserve 3 tablespoons of uncooked green pepper for garnish) in the oil until crisp tender, or to your desired doneness. Add the tomato sauce and the diced tomatoes (un-drained). Season with the pepper and cook until the tomatoes are heated through.
Drain the macaroni and pour it hot into a 2 quart casserole dish. Mix in the tomato mixture and then fold in 2 ½ cups of cheese.
Cover and bake for 25 minutes. Remove the cover and top with the rest of the cheese. Bake for an additional 5-10 minutes or until cheese is melted.
Serve hot garnished with chopped green pepper.

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