• 16servings
  • 40minutes
  • 432calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds elbow macaroni

  2. 8 ounces Colby-Jack cheese, cubed

  3. 8 ounces Cheddar cheese, cubed

  4. 8 ounces white Cheddar cheese, cubed

  5. 2 (14 ounce) cans stewed tomatoes, undrained, crushed

  6. 1 cup dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  2. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.

  3. In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top.

  4. Bake 30 minutes in the preheated oven, until bubbly and lightly brown.


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