Cheesy Tomato Macaroni

I can’t believe I haven’t posted this before.  This is one of my favorite recipes.  I received it from a woman named Clementine in my former homeschooling group.  The most important thing is that it actually tastes better reheated than it does freshly cooked, which makes it ideal for freezing for later.

Ingredients:

2 cups uncooked macaroni

1 small onion, finely diced

2 cloves garlic, finely diced

2 Tbsp. olive oil

1 to 2 cups cooked and shredded chicken

1 15-oz can tomato sauce -or- 2 8-oz cans

1/2 cup finely grated Parmesan cheese

1/2 to 1 cup grated or shredded mild cheddar cheese

  1. Boil macaroni until al dente; strain and set aside.
  2. In a pot large enough to hold the macaroni, saute the onion and garlic in olive oil until softened.
  3. Stir in the cooked chicken, Parmesan cheese, and tomato sauce.
  4. Add cooked pasta and cheddar cheese.
  5. Stir to mix all ingredients.
  6. Salt and pepper to taste.

Variations:

  1. If you don’t like chunks of onion (like me and mine), you can substitute a 1/2 Tbsp of onion powder and add it during step 3.
  2. You can substitute sauteed ground beef, turkey, pork or Italian sausage for the chicken.
  3. You can even exclude meat all together (which I do for my semi-vegetarian daughter).
  4. You can also use mozzarella cheese instead of cheddar or do a combination of the two.

* I usually start cooking the “sauce” during the last few minutes that the macaroni is boiling, so really the recipe only takes as long as it takes to boil the pasta.

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One Comment on “Cheesy Tomato Macaroni”


  1. […] Box of Chocolates You never know what you're going to get from my crazy brain. « Cheesy Tomato Macaroni […]


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