Hot Macaroni And Cheese
A comforting baked macaroni and cheese with a creamy tomato and mushroom flavor, perfect for family dinners or casual gatherings. Rich, cheesy, and hearty.
Ingredients
Instructions
- Cook the elbow macaroni according to package instructions, then drain.
- In the bottom of a casserole dish, layer cut-up onion, half a can of cream of mushroom soup, half a can of Ro-Tel tomatoes, salt, and pepper.
- Add half of the cooked macaroni on top of the layered ingredients.
- Cut the Velveeta cheese into slices and layer on top of the macaroni.
- Pour half a can of milk over the layers.
- Repeat the layering with the remaining ingredients: onion, soup, tomatoes, macaroni, cheese, and milk.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a little extra milk or incorporating some shredded cheddar cheese along with the Velveeta. If you prefer a spicier kick, use diced jalapeños instead of or in addition to the Ro-Tel tomatoes. You can substitute the cream of mushroom soup with a homemade version or a different cream soup if desired.
Serving Suggestions
This hot macaroni and cheese pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. It can also be served as a side dish alongside grilled meats or roasted chicken. For an extra touch, garnish with fresh herbs or crispy breadcrumbs for added texture.
Storage & Reheating
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes, or microwave in short intervals, stirring in between, until warmed through. Adding a splash of milk while reheating can help restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Macaroni And Cheese contains roughly 568 calories, with 11g protein, 87g carbohydrates, and 20g fat. It is an excellent source of calcium (40% of the Daily Value), iron (36% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 669mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this macaroni and cheese ahead of time?
Yes, you can prepare the dish ahead of time by assembling it in the casserole dish, then cover and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. This ensures even cooking.
Can I use gluten-free pasta for this recipe?
Absolutely! Gluten-free elbow macaroni can be substituted directly for the regular pasta. Just ensure to follow the cooking instructions on the package, as gluten-free pasta may have different cooking times.
What can I do if I don't have Velveeta cheese?
If Velveeta is unavailable, you can use a combination of cream cheese and shredded cheddar for a similar creamy texture. Alternatively, any melty cheese like Monterey Jack or a processed cheese product can work well in this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).