Thursday, February 06, 2014

Grandma's Macaroni and Cheese

This recipe is being posted as part of a Meatless Friday Link Party at

As Lent approaches is gathering meatless recipes for all those upcoming Fridays!

My family loves this macaroni and cheese.  All six of my children love it and that makes it a rare recipe indeed.  What I love about it is its simplicity!!  It's SO easy.  We dubbed it "Grandma's Macaroni and Cheese" because it is a recipe of my mother-in-law's, no doubt one of those oldie but goodie ones, no muss, no fuss.

So, here it is.     Grandma's Macaroni and Cheese

1 # ziti or Ready Cut Pasta (That's how Grandma wrote it.  I use Rigate or Mostaccioli

1 cup Tomato soup

1 cup Tomato Sauce

1 cup water

1/2 # Shredded Sharp Cheese (I use Cheddar.)

1/4 cup minced onion

Boil pasta according to directions.
In saucepan, saute onions in whatever (butter, Smart Balance, etc.  as much as you want).  Then add tomato soup, tomato sauce, and water.  It mixes easily with a whisk.  Then add half the cheese and stir until it melts.  Put pasta in any kind of casserole dish.  (I usually use 9x13 glass) Add the sauce and cheese mixture.  Then sprinkle remaining cheese on top.  Bake for 30 minutes at 400 degrees.

Here is the original recipe written out by my mother-in-law.  (Obviously, used many times.)

Enjoy!!!  And try it anytime, not just during Lent!


Denise Hunnell said...

I have a question. Is the tomato soup the the concentrate that has not been diluted or is it the soup that is ready to eat?

Rosemary Bogdan said...

The tomato soup is Campbell's condensed tomato soup. The old fashioned kind. One can is a little more than one cup. You just use it condensed, although the recipe adds water to the whole thing :-)

Rosemary Bogdan said...

Sorry, Denise. That's a good question.