Tested till perfect Baked Macaroni, Tomatoes and Cheese

Baked Macaroni, Tomatoes and Cheese

Before Codi Miles skateboards with the other boys at lunchtime, the Grade 5 student loves to open his lunch box and find fruit and leftover macaroni and cheese. Steaming hot pasta has the energy from complex carbohydrates that Codi, an active 11-year-old, needs - plus the cheese is a good source of calcium, an essential mineral crucial for growing children. Double the cheese, if you like. This recipe is simple to serve for supper, and leftovers make a great packed lunch the next day.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 3 cups 3cupswhole wheat elbow macaroni
  • 2 2eggeggs
  • 1/3 cup 1/3cupmilk
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)stewed tomatoes
  • 1 can (10 oz/284 ml) 1can (10 oz/284 ml)tomato soup
  • 1 cup 1cupshredded Cheddar cheese
  • 1/4 cup 1/4cupfresh bread crumbs
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In large pot of boiling salted water, cook pasta until tender but firm, 6 to 8 minutes. Drain and return to pot.

In separate bowl, beat eggs with milk. Add to macaroni; cook, stirring, over low heat until no liquid remains and macaroni is coated, about 3 minutes. Remove from heat. Stir in tomatoes and soup, breaking up tomatoes with back of spoon.

Spoon half of the macaroni mixture into deep greased 8-cup (2 L) casserole dish. Sprinkle with 1/2 cup (125 mL) of the cheese; top with remaining macaroni mixture. Sprinkle with bread crumbs.

Bake, uncovered, in 375°F (190°C) oven for 25 minutes. Sprinkle with remaining cheese; bake until melted, about 5 minutes. Let stand for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)

Nutritional Information Per 1 cup (250 mL): about

cal 268 pro 13g total fat 7g sat. fat 4g
carb 41g fibre 4g chol 62mg sodium 598mg

% RDI:

calcium 15 iron 18 vit A 12 vit C 15
folate 10
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