Tomatoes Mac & Cheese

This week’s recipe as featured in SE2:EP3


  • 2 1/2 cups medium pasta shells or elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14- ounce can stewed tomatoes
  • 2 cups shredded cheddar cheese
  • OPTIONAL:  plain bread crumbs
  • OPTIONAL: cubed cooked chicken


  • Preheat the oven to 350.
  • Add pasta to a pot of boiling water and cook until pasta is al dente (slighty firm/hard to the bite) . Drain and set aside.
  • In a skillet, melt the butter and add the flour. Stir and cook for 1-2 minutes.
  • Over medium heat, add the milk, salt and pepper and cook for about 5 minutes.
  • Add the entire can of stewed tomatoes (juice included).
  • Simmer for 5-6 minutes until the sauce thickens.
  • Add the cheese.
  • Once the cheese is melted and incorporated into the other ingredients, add the pasta and stir.
  • If you are adding in any additional ingredients (chicken, ham, etc) do so now.
  • Transfer to a baking dish. Optional: top with breadcrumbs
  • Bake for 35-45 minutes. Serve warm.

Did you make this? Submit your photos to be featured here!

Email your pics to with the recipe name in the subject line and we’ll post your work below!

Drop us a line!