This old-fashioned baked macaroni with stewed tomatoes combines tender elbow noodles, juicy tomatoes, and plenty of melted cheddar cheese in one cozy casserole. Baked until hot and bubbly with crisp, golden edges, it is an easy side dish that tastes just like something Grandma would have served for Sunday dinner.
If you grew up eating macaroni and tomatoes, this cheesy baked version will feel wonderfully familiar. The stewed tomatoes add a subtle sweetness and tanginess that balances the rich cheddar sauce without making the casserole taste overly tomato-heavy.
It is simple, affordable, and made with basic pantry ingredients. Serve it alongside meatloaf, pork chops, fried chicken, or your favorite holiday dishes.
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Why You’ll Love This Baked Macaroni and Tomatoes
- Easy to prepare with inexpensive ingredients
- Creamy, cheesy, and full of old-fashioned flavor
- A delicious way to use canned stewed tomatoes
- Can be assembled ahead of time
- Perfect for Sunday dinners, potlucks, and holidays
- Makes a comforting meatless main dish or hearty side
What Are Stewed Tomatoes?
Stewed tomatoes are tomatoes that have been cooked and canned with seasonings, and sometimes celery, onion, or bell pepper. They are softer and slightly sweeter than regular canned diced tomatoes.
Their tender texture allows them to blend beautifully into baked macaroni. They add plenty of tomato flavor without turning the dish into a traditional pasta casserole with red sauce.
Ingredients for Baked Macaroni with Stewed Tomatoes
- Elbow macaroni: The classic pasta shape for this old-fashioned casserole.
- Stewed tomatoes: Use the tomatoes and their juices for the best flavor.
- Butter: Adds richness and helps create the cheese sauce.
- All-purpose flour: Thickens the sauce so it coats the pasta.
- Whole milk: Creates a creamy base without making the casserole too heavy.
- Sharp cheddar cheese: Its bold flavor stands up well to the tomatoes.
- Onion powder: Adds a mild savory flavor without pieces of onion.
- Garlic powder: Gives the cheese sauce a little extra depth.
- Salt and black pepper: Bring all the flavors together.
- Breadcrumbs: Optional, but delicious when you want a crisp, buttery topping.
How to Make Baked Macaroni with Stewed Tomatoes
1. Cook the macaroni
Bring a large pot of salted water to a boil. Cook the elbow macaroni for about two minutes less than the package directions.
The pasta should still be slightly firm because it will continue cooking in the oven. Drain it well and set it aside.
2. Prepare the stewed tomatoes
Pour the stewed tomatoes and their juices into a bowl. Use kitchen shears or a wooden spoon to break up any large tomato pieces.
Keeping some texture gives the finished casserole its classic homemade appearance.
3. Make the cheese sauce
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about one minute.
Slowly pour in the milk while whisking continuously. Cook until the mixture begins to thicken, about three to five minutes.
Remove the pan from the heat. Stir in the onion powder, garlic powder, salt, black pepper, and two cups of shredded cheddar. Continue stirring until the cheese is completely melted.
4. Combine the ingredients
Add the drained macaroni and stewed tomatoes to the cheese sauce. Stir gently until everything is evenly coated.
Pour the mixture into a buttered baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
5. Add the topping
For a crisp topping, combine breadcrumbs with melted butter. Sprinkle the mixture over the cheese.
You can leave off the breadcrumbs if you prefer a softer, extra-cheesy top.
6. Bake until bubbly
Bake the macaroni uncovered at 350°F for 25 to 30 minutes. It is ready when the sauce is bubbling around the edges and the cheese is golden.
Allow it to rest for five to ten minutes before serving. This gives the sauce time to thicken and settle around the pasta.
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Tips for the Best Baked Macaroni and Tomatoes
Do not overcook the pasta
Boil the macaroni just until it is slightly firmer than al dente. Fully cooked pasta can become too soft while the casserole bakes.
Shred your own cheese
Freshly shredded cheddar melts more smoothly than pre-shredded cheese. Packaged shredded cheese contains an anti-caking coating that can occasionally make the sauce grainy.
Use the tomato juice
Do not completely drain the stewed tomatoes. Their juices provide flavor and keep the casserole moist.
Let it rest before serving
The sauce may look slightly loose when the casserole first comes out of the oven. A short resting period helps it thicken.
Taste before adding extra salt
Cheddar cheese and canned tomatoes can both contain a fair amount of sodium. Taste the sauce before adding more salt.
Make It Your Own
This baked macaroni with stewed tomatoes is delicious as written, but it is also easy to customize.
- Add cooked ground beef for a hearty dinner casserole.
- Stir in diced ham or crumbled bacon.
- Use extra-sharp cheddar for a stronger cheese flavor.
- Replace part of the cheddar with Monterey Jack or Colby cheese.
- Add a pinch of crushed red pepper for gentle heat.
- Stir in chopped fresh basil for a summery tomato flavor.
- Add sautéed onions, bell peppers, or mushrooms.
- Mix in cooked Italian sausage for a filling one-dish meal.
- Sprinkle crushed butter crackers over the top instead of breadcrumbs.
What to Serve with Baked Macaroni and Stewed Tomatoes
This comforting macaroni casserole pairs especially well with homestyle main dishes. Try serving it with:
It is also hearty enough to serve as a meatless dinner with a salad and warm, crusty bread.
PrintBaked Macaroni with Stewed Tomatoes
This old-fashioned baked macaroni with stewed tomatoes combines tender elbow noodles, juicy tomatoes, creamy cheddar cheese, and a buttery golden breadcrumb topping. It is an easy, nostalgic casserole for Sunday dinners, potlucks, and holiday meals.
- Prep Time: 15 minutes
- Additional Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 12 ounces elbow macaroni
- 2 cans (14.5 ounces each) stewed tomatoes, undrained
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cups freshly shredded sharp cheddar cheese, divided
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¾ cup plain breadcrumbs
Instructions
- Preheat the oven to 350°F. Lightly butter a 12-inch cast-iron skillet or a 9-by-13-inch baking dish.
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook it for two minutes less than the package directions. The pasta should remain slightly firm. Drain well and set aside.
- Pour the stewed tomatoes and their juices into a bowl. Use kitchen shears or a wooden spoon to break any large tomato pieces into smaller, bite-sized pieces.
- Melt three tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for one minute, stirring continuously.
- Slowly pour in the milk while whisking. Cook for three to five minutes, stirring frequently, until the sauce begins to thicken.
- Remove the saucepan from the heat. Add the onion powder, garlic powder, salt, black pepper, and two cups of shredded cheddar cheese. Stir until the cheese has melted and the sauce is smooth.
- Fold the cooked macaroni and stewed tomatoes into the cheese sauce. Stir gently until the pasta and tomatoes are evenly coated.
- Transfer the macaroni mixture to the prepared cast-iron skillet. Sprinkle the remaining cup of cheddar cheese evenly over the top.
- Melt the remaining tablespoon of butter. Combine it with the breadcrumbs, then sprinkle the mixture over the casserole.
- Bake uncovered for 25 to 30 minutes, or until the macaroni is bubbling around the edges and the topping is golden brown.
- Remove the skillet from the oven and allow the baked macaroni to rest for 10 minutes before serving.
Notes
- Cook the macaroni slightly under al dente so it does not become mushy while baking.
- Do not completely drain the stewed tomatoes. Their juices add flavor and prevent the casserole from becoming dry.
- Break large tomatoes into smaller pieces so they distribute evenly throughout the macaroni.
- Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Place the cast-iron skillet on a sheet pan before baking to catch any sauce that bubbles over.
- For a softer top, leave off the breadcrumbs and use only the remaining shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a splash of milk before reheating if the macaroni appears dry.
Can You Make It Ahead of Time?
Yes. Assemble the macaroni and tomato casserole as directed, but do not bake it. Cover the dish tightly and refrigerate it for up to 24 hours.
Remove the casserole from the refrigerator about 30 minutes before baking. You may need to add five to ten minutes to the baking time because the ingredients will still be cold.
For the best texture, wait to add the breadcrumb topping until just before baking.
How to Store Leftovers
Cover the baking dish or transfer the leftovers to an airtight container. Refrigerate for up to four days.
Reheat individual portions in the microwave until hot. You can also cover the casserole and warm it in a 325°F oven. Add a small splash of milk before reheating if the pasta appears dry.
Can You Freeze Baked Macaroni and Tomatoes?
You can freeze it, although the pasta and cheese sauce may be slightly softer after thawing.
Allow the cooked casserole to cool completely. Transfer it to a freezer-safe container and freeze it for up to two months.
Thaw it overnight in the refrigerator before reheating. Cover the dish with foil and bake at 325°F until heated through.
Frequently Asked Questions
Can I use diced tomatoes instead of stewed tomatoes?
Yes, but the finished casserole will taste slightly different. Stewed tomatoes are softer and generally have a sweeter, more seasoned flavor. If using diced tomatoes, consider adding a small pinch of sugar and additional seasoning.
Should I drain the stewed tomatoes?
Do not fully drain them. The tomato juices add flavor and keep the baked macaroni moist. If your can contains an unusually large amount of liquid, you can pour off a few tablespoons.
Why is my baked macaroni dry?
Dry baked macaroni is usually caused by overcooking the pasta, using too little sauce, or baking the casserole too long. Pull it from the oven as soon as the filling is hot and bubbling.
Can I make this without cheese?
Yes. For a more traditional Southern macaroni and tomatoes recipe, omit the cheese sauce. Toss the cooked macaroni with butter, stewed tomatoes, salt, black pepper, and a small pinch of sugar before baking.
Can I add meat?
Absolutely. Cooked ground beef, sausage, diced ham, or shredded chicken can be stirred into the macaroni before baking.
Final Thoughts
Baked macaroni with stewed tomatoes is the kind of nostalgic recipe that proves simple ingredients can make the most comforting meals. The combination of creamy cheddar cheese, tender pasta, and sweet, tangy tomatoes makes this casserole stand out from ordinary baked macaroni and cheese.
It is easy enough for a weeknight dinner but comforting enough to earn a place beside your favorite Sunday supper or holiday recipes. Serve it bubbling hot from the oven and do not be surprised when everyone asks for seconds.
