Mexican Macaroni

  • Yield 8 servings

Adding Ro-Tel tomatoes and chopped onion gives this macaroni and cheese a Mexican flare.


2 -- (10-ounce) cans Ro-Tel tomatoes, undrained
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 -- (8-ounce) box small macaroni shells
1 pound Cheddar cheese, grated
1/2 cup cracker crumbs
-- Butter


  1. Combine tomatoes, onion, salt, pepper and Worcestershire sauce in heavy saucepan.
  2. Cook over medium heat 20 to 30 minutes to reduce liquid.
  3. Cook macaroni according to package directions.
  4. In greased 2-quart baking dish, layer macaroni, tomato sauce and cheese.  Repeat.
  5. Top with cracker crumbs.  Dot with butter.
  6. Bake at 375F for 20 to 30 minutes.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).




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