Baked Tomato Macaroni Casserole

Ingredients

• 2 cups elbow macaroni (cooked)
• 1 can (14 oz) diced tomatoes or tomato sauce
• 1 cup shredded cheese (cheddar or mozzarella)
• ½ cup milk or cream
• 2 tbsp butter
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp Italian seasoning
• Salt & black pepper (to taste)

Instructions

1. Cook pasta:
   Boil macaroni according to package instructions. Drain and set aside.
2. Prepare sauce:
   In a pan, melt butter and sauté onion and garlic until soft. Add diced tomatoes, seasoning, salt, and pepper. Simmer for 5–7 minutes.
3. Combine:
   In a baking dish, mix cooked macaroni with tomato sauce and milk.
4. Add cheese:
   Sprinkle shredded cheese evenly over the top.
5. Bake:
   Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
6. Serve:
   Let cool slightly before serving.

Servings

• Serves: 4–5 people

Notes

• Use fresh tomatoes for a more natural flavor.
• Add ground beef or chicken for a protein boost.
• Mozzarella gives a stretchy texture, cheddar adds sharp flavor.

Tips

• Don’t overcook pasta before baking—it will continue cooking in the oven.
• Add breadcrumbs on top for a crispy finish.
• Mix in herbs like basil or oregano for extra flavor.
• Let casserole rest 10 minutes before serving.