Creamy 4-Cheese Mac & Cheese with Tomatoes

Creamy 4-Cheese Mac & Cheese with Tomatoes


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If you like mac and cheese, this is to die for. Pennsylvania Dutch touch of plum tomatoes for moisture, color and flavor.

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  • 1 lb. box Ronzoni elbows
  • 1/2 lb. yellow American cheese
  • 1/2 lb. sliced provolone
  • 3/4 C. sharp cheddar, shredded
  • 3/4 C. Velveeta
  • 1 12 oz. can unflavored plum tomatoes, diced, save juice
  • 1 C. milk (more if desired for creaminess)

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Preheat oven to 350 degrees. A cassarole dish or throw away lasagna or baking dish is fine, Make elbows according to package directions. Pour tomatoes with juice in bottom of pan and pour drained pasta over. Add shredded and cubed cheeses, followed by quartered provolone and American (just tear it up). Save 2 slices of American for the top. Stir mixturre gently. Then add milk down the sides and across the top, don't stir again. Lay American across the top and bake for 45 minutes. You may want to put aluminum foil on edges to prevent overcooked edges. Let sit for 15 minutes, then dig in, it's yummy!

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