If you’re craving a simple, old‑fashioned comfort dish that stretches the budget and feeds the soul, this Grandmother's Macaroni, Cheese & Tomato Scallop is exactly the kind of recipe you’ll want in your back pocket. Made with tender macaroni, plenty of strong cheddar, and a tin of good tomatoes — the everyday staples so many of us keep on hand — it’s the kind of cozy, no‑fuss bake that generations before us relied on to feed hungry families well.
It comes together quickly, uses inexpensive ingredients you likely already have in the cupboard, and delivers that nostalgic, home‑cooked flavor that never goes out of style. Whether it’s a busy weeknight, the end of the month, or you’re simply craving something warm and satisfying, this classic macaroni casserole proves once again that the simplest meals are often the most delicious.
This simple and easy casserole might not be everyone's cup of tea, but it is mine. I love macaroni. I love tomatoes. I love cheese. I also love anything old-fashioned with a vintage feel. Put all these things together and you have my idea of heavenly bliss. I could eat this delicious bake until it comes out my ears.
This is a great meal to throw together to feed your hungry family on a weeknight when you know you aren't going to have a lot of time . . . also for when it's getting close to payday and you are wanting those hard earned pesos to stretch that little bit further.
This is the kind of comfort food that your mom or gran might have cooked. You could brown off some lean minced beef and add it along with some onions, but it's not really necessary because . . . this tastes pretty fabulous just the way it is. Who says simple has to be boring??
Plain, simple AND delicious! Works for me every time!
INGREDIENTS NEEDED
TO MAKE
GRANDMOTHER'S MACARONI, CHEESE & TOMATO SCALLOP
Simple store cupboard ingredients that most people keep in the cupboard at all times!
- 2 cups (8 ounces/225g) uncooked macaroni
- 2 cups (240g) grated strong cheddar cheese (2 cups)
- 1 (14.25oz/ 400g) tin of chopped tomatoes in tomato juice (2 cups)
- 2/3 cup (180ml) scalded milk
- a handful of coarse breadcrumbs or cracker crumbs
- 1 TBS melted butter
- salt and black pepper to taste
NOTES ON INGREDIENTS
- I used elbow macaroni, but you can use any smallish pasta shape that will cup the tomatoes and cheese.
- I used strong cheddar. You can also use processed cheese if you would rather.
- I used full-fat milk. I like the richer flavor of it. You could also use half and half, cream and milk, if you wish.
- You can be as generous as you like with the crumb topping. I like a lot of crumbs on top. 😁
- I use salted butter.
HOW TO MAKE GRANDMOTHER'S
MACARONI, CHEESE & TOMATO SCALLOP
This is really very simple to make and oh-so-tasty!
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside. (I like to use real butter for this. You could use margarine or a low fat cooking spray. It's up to you.)
- Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again. (Don't skip the rinsing step. It helps to keep the macaroni from becoming gummy or clumping together from too much starch. Do be sure to drain it well.)
- Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese, the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously! (I like to use lots of pepper.)
- Pour the scalded milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom. (This helps to evenly distribute the milk.)
- Mix the bread or cracker crumbs with the melted butter and sprinkle over the top. (This will form a lovely crisp topping and protect the macaroni from drying out.)
- Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
🌟 Hints & Suggestions for Success
✨ Cook the macaroni just to al dente
Overcooking the pasta will make the casserole mushy. The recipe clearly notes to cook it “just to al dente” before draining.
✨ Rinse the pasta after cooking
A quick rinse with cold water stops the cooking and keeps the macaroni from sticking together when layering the casserole.
✨ Drain watery tomatoes
Tomatoes packed in water can make the dish too liquidy, so draining them first is important. Tomatoes packed in tomato juice work perfectly as-is.
✨ Season each layer lightly
Because the cheese is salty, you recommend seasoning the macaroni layers “judiciously” and being generous with black pepper. This ensures balanced flavor throughout the dish.
✨ Make sure the scalded milk reaches the bottom
Running a knife down through the casserole after pouring the milk helps it distribute evenly and prevents dry pockets.
✨ Use strong cheddar for the best flavor
The recipe calls for strong cheddar, which melts beautifully and gives that classic old‑fashioned taste your readers love.
✨ Add onions for extra flavor (optional)
Finely chopped raw onion can be added with the tomatoes — a simple way to deepen the savory notes without complicating the recipe.
✨ Make it richer with cream
For a more decadent version, you can use half cream and half milk. This is a lovely option you’ve enjoyed before.
✨ Don’t skip the buttery crumb topping
The mixture of breadcrumbs or cracker crumbs with melted butter gives the casserole its golden, crisp finish — a key part of its charm.
✨ Bake until bubbling and browned
Bake until the milk is bubbling up and the top is nicely browned — this is a visual cue that everything has melded together perfectly.
✨ Add browned minced beef for a heartier meal
Adding lean minced beef and onions is optional but tasty — a great suggestion for anyone wanting a more substantial dish.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO COOK THE MACARONI PRIOR TO BAKING?
Yes — cook the macaroni just to al dente in lightly salted water before assembling the casserole. This keeps it from becoming mushy as it bakes.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can make this ahead of time, but do bear in mind that the macaroni may absorb the juices from the tomatoes and give you a drier finish. Just assemble, cover and place in the refrigerator until you are ready to bake it. I would not add the buttered crumb topping until just prior to baking.
DO I DRAIN THE TOMATOES FIRST?
If your tinned tomatoes are packed in tomato juice, you can use them as-is. But if they’re packed in water, or if they seem overly liquid, it’s best to drain them so the casserole doesn’t become watery.
CAN I ADD ONIONS OR OTHER VEGETABLES?
Yes — you can add finely chopped raw onion along with the tomatoes if you like. It’s an optional but tasty addition I sometimes use.
WHAT KIND OF CHEESE WORKS BEST?
A strong or sharp cheddar is ideal. It melts beautifully and gives the dish that classic, old‑fashioned flavor. I have also used processed cheese, such as Velveeta, in the past quite successfully.
CAN I MAKE THIS RICHER OR CREAMIER?
Absolutely. For a more decadent version, you can use half cream and half milk instead of all milk. It’s an optional upgrade I have used with great results.
CAN I ADD MEAT FOR THE MEAT LOVERS?
Yes — you can brown some lean minced beef with onions and add it to the layers. It’s not necessary, but it’s a tasty option if you want to make the dish heartier.
A FEW ADDITIONAL
RECIPES USING TINNED TOMATOES AND MACARONI
Pasta and tomatoes are the perfect combination. If you have these two things in your larder you are never very far from a delicious meal!
MACARONI, CHEESE & TOMATO BAKE - If you love the kind of comfort food that feels like a warm hug from the oven, this Macaroni, Cheese & Tomato Bake is going to steal your heart. It’s everything we adore about classic macaroni dishes — tender pasta, a rich homemade cheese sauce, and a bright, basil‑kissed tomato base — all baked together until golden, bubbly, and irresistible. You start with a quick stovetop tomato sauce. Then comes a silky cheese sauce, whisked from scratch and loaded with sharp cheddar. Layer the two together with cooked macaroni, add a sprinkle of extra cheese (and maybe a handful of buttery cracker crumbs if you’re feeling indulgent), and bake until the top is gloriously crisp and bronzed.
OLD-FASHIONED TOMATO MACARONI & CHEESE - This is the kind of dish that feels like it’s been passed down through generations. It starts with the familiar comfort of tender macaroni and a rich, velvety cheese sauce, but this version has a charming twist: the sauce is made with half milk and half tomato juice, giving it a gorgeous rosy color and a depth of flavor that’s both simple and surprising . No fancy spices, no complicated steps — just sharp cheddar, good tinned tomatoes, and a silky sauce that turns beautifully unctuous as it bakes . Whole plum tomatoes are nestled throughout the dish, creating those lovely little pockets of juicy tomato that make every bite feel special. Rich, cheesy, comforting, and deeply satisfying.
Pin this recipe to your Main Dish, Macaroni or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 4
Grandmother's Macaroni, Cheese & Tomato Scallop
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This may be simple and plain, but don't let that fool you. Sometimes the simplest things are the most delicious of all.
Ingredients
- 2 cups (8 ounces/225g) uncooked macaroni
- 2 cups (240g) grated strong cheddar cheese (2 cups)
- 1 (14.25oz/ 400g) tin of chopped tomatoes in tomato juice (2 cups)
- 2/3 cup (180ml) scalded milk (To scald milk, put into a beaker and heat on high in the microwave for 1 minute, or heat in a small saucepan until bubbles appear around the edges. Don't let it boil.)
- a handful of coarse breadcrumbs or cracker crumbs
- 1 TBS melted butter
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside.
- Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again.
- Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese, the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously!
- Pour the scalded milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom.
- Mix the bread or cracker crumbs with the melted butter and sprinkle over the top.
- Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
There’s something wonderfully comforting about a simple, old‑fashioned snack cake — the kind you can stir together in minutes and enjoy with an afternoon cup of tea. This Lemonade Lazy Cake is exactly that sort of treat. Made with pantry staples and brightened with frozen lemonade concentrate, it bakes up soft, tender, and full of sunny citrus flavor.
Whether you top it with a quick broiled coconut‑pecan frosting, a creamy lemon buttercream or even plain, this easy one‑bowl cake delivers homemade goodness without any fuss. If you love nostalgic desserts that taste like they came straight from Mom’s kitchen, this lemony classic is sure to become a new favorite.
I wanted to bake us a cake for the weekend. I turned to a vintage cookbook of mine for a recipe. Pillsbury Bake Off Cookbook, published in 1969. I have been baking cakes out of this book for many, many years now. Every single one I have baked has always been a winner.
This is a lovely simple cake, baked in a 9 by 13-inch pan, using simple every day baking cupboard ingredients. The original recipe only used a broiled coconut and brown sugar topping. I opted to leave that off and make a lemon buttercream frosting instead. This was a fabulous choice. I have given you the ingredients for both as well as instructions so you can make your own choice.
It does use Frozen Lemonade Concentrate. I totally appreciate that this is not something which is readily available in all countries so I have added instructions on making your own in the FAQ section of this post. It gives the cake a lovely, yet subtle lemon flavor.
It baked really quickly, in not much more than half an hour. You do need to add the broiled topping while both the cake and the topping are both warm. I chose to use a buttercream frosting because I knew I had to go out and couldn't broil the topping right away. It went beautifully.
This is one really gorgeous cake. Simple to make with a lovely moist and tender crumb. The buttercream went very nicely with the cake, but in all truth, this is such a lovely cake that it would taste absolutely delicious all on it's own without any adornment. Simple berries spooned over top or alongside the plain cake, plus a dab of whipped cream would make for a perfect dessert during the summer months.
However you choose to serve this cake, I can promise you and your family will truly enjoy it!
INGREDIENTS NEEDED
TO MAKE
LEMONADE LAZY CAKE
It looks a long list, but there are two choices of what to top it with. This really is a lovely moist cake with a beautiful crumb.
For the Cake:
- 1 cup (240ml) whole milk
- 2 TBS (30g) butter
- 4 large eggs
- 1 3/4 cups (350g) granulated sugar
- 3 TBS frozen lemonade concentrate, thawed
- 2 cups (250g) plain, all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Broiled coconut lemon topping:
- 1/4 cup (57g) butter
- 3/4 cup (150g) firmly packed soft light brown sugar
- 3 TBS frozen lemonade concentrate, thawed
- 1 cup (80g) flaked coconut
- 1/2 cup (70g) chopped pecans
For the lemon buttercream:
- 1 cup (226g) butter, room temperature
- 4 1/2 cups (540g) icing sugar
- 2 1/2 TBS fresh lemon juice
- 2 TBS heavy cream
- 2 tsp finely grated lemon zest
- pinch of salt
NOTES ON INGREDIENTS
- Whole milk makes a richer batter. You can use 2% milk if that is all you have.
- I use salted butter.
- I use farm fresh eggs that we buy from a chicken farm in Torbrook. They are lovely. Break your eggs into a bowl individually before adding to help anything untoward from contaminating the rest of your eggs.
- It seems like a large amount of sugar, but trust me when I say it absolutely works. In the U.K. use caster sugar.
- I tell you in the FAQ section how to make your own lemonade concentrate substitute.
- Do not use self raising flour. The amount of rising agent will be slightly off if you do.
- If I was in the U.K. I would use light Muscovado brown sugar in the broiled topping.
- Do not use desiccated coconut. I used unsweetened coconut as there is enough sugar in the cake.
- Don't like pecans? Try using walnuts or another nut in it's place.
- Use heavy cream or whipping cream in the buttercream frosting. Again, I used salted butter.
HOW TO MAKE LEMONADE LAZY CAKE
- Grease the bottom only of a 9 by 13 inch baking tin. Line the bottom with baking paper. Set aside. (Do not grease the sides of the pan, the cake needs to be able to climb up the sides.)
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Place the milk and butter into a small saucepan and heat gently until the butter melts. Do not boil. (Heat only until the butter melts.)
- Place the eggs into a bowl and whisk with an electric whisk until light and foamy. (I use my hand held whisk, but you can use a stand mixer if you wish.)
- Continue to whisk on high speed, adding the sugar slowly, until the mixture is thick and lemon colored, (Make sure you only add the sugar a bit at a time, whisking continuously. I poured it in in a slow and steady stream.)
- Using a low speed, add the remaining cake ingredients, blending at low speed until everything is incorporated, scraping the sides of the bowl occasionally. Pour the batter into the prepared pan. (Do not over beat.)
- Bake in the preheated oven for 30 to 35 minutes. (The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.)
- If using the broiled topping, melt the butter over medium heat. Stir in the remaining ingredients to combine. (Mix together until well combined with a spoon.)
- Spread carefully over top of the warm cake. (I dab it on in a few places and spread it out with the back of a metal spoon to spread it out evenly without tearing the cake.)
- Place under the broiler and broil for two to three minutes until bubbling and golden brown. Watch carefully. (No closer than 5 to 6 inches from the grill/broiler. Don't walk away.)
- If you are making the buttercream, leave the cake to cool completely. Using an electric whisk, beat the butter on medium speed until creamy—about 2 minutes. (Do not use cold butter or it will be difficult to mix everything together.)
- Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. (Everything should be smooth and evenly mixed together.)
- Taste and add salt as needed. (Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.)
- Spread evenly over top of the cooled cake. (If desired you can sprinkle some additional finely grated lemon zest over top to decorate.)
HINTS AND TIPS FOR CAKE BAKING SUCCESS
- Make sure all ingredients are at room temperature
- Follow measurements and instructions with precision. Baking is an exact science.
- When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
- Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
- Don't overmix. Overmixing toughens cakes.
- When folding in ingredients, such as egg whites, do not over blend.
- Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
- Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.
FREQUENTLY ASKED QUESTIONS
WHAT IS A GOOD SUBSTITUTE FOR FROZEN LEMONADE CONCENTRATE?
I realize it is not easy to find this ingredient in many places. Although it lacks the sweetness and thicker texture of the concentrate, you can easily create a comparable mixture by adding sugar or another sweetener to balance the tartness. Typically, for every cup of frozen lemonade concentrate, you might use 1 cup of lemon juice combined with approximately 1 to 1 1/2 cups of sugar or sweetener of your choice, depending on your taste. This option not only keeps the lemony zest alive but also allows you to control the sweetness levels more finely.
CAN I USE A PLANT BASED MILK?
I cannot say for sure, never having done so myself. You could certainly use 2 % milk if you wished.
DO I NEED TO USE PECANS?
Feel free to replace the pecans with another nut in the same amount. Walnuts would be nice.
CAN I BAKE THIS IN ANOTHER PAN?
You could use two 9-inch round cake tins or cupcake tins if you wish. The timing would need to be adjusted. For the cake tins I would check at 25 minutes. For cupcakes check at about 15 minutes.
MUST THE TOPPING BE APPLIED TO THE CAKE WHILE IT IS WARM?
Yes, it needs to be applied while the cake is warm for the best results.
CAN THE BUTTERCREAM FROSTING BE MADE AHEAD OF TIME (IF USING)?
Yes you can make it ahead of time, but do not apply it until the cake has completely cooled.
A FEW OTHER CAKE RECIPES FOR YOU TO ENJOY
Cake for dessert? Count me in!!! Here are a few other cake recipes that you might also enjoy!
ORANGE AND SULTANA CAKE - An old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar. Frosted with a simple buttercream into which some of the fruit mixture has been folded. Altogether quite delicious!
CARROT CAKE ROLL - Everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.
Pin this recipe to your Desserts, Cakes or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: one 9 by 13-inch cake
Lemonade Lazy Cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This deliciously moist cake can either be topped with a broiled lemon-coconut topping or a lush rich lemon buttercream frosting. You decide.
Ingredients
For the Cake:
- 1 cup (240ml) whole milk
- 2 TBS (30g) butter
- 4 large eggs
- 1 3/4 cups (350g) granulated sugar
- 3 TBS frozen lemonade concentrate, thawed
- 2 cups (250g) plain, all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Broiled coconut lemon topping:
- 1/4 cup (57g) butter
- 3/4 cup (150g) firmly packed soft light brown sugar
- 3 TBS frozen lemonade concentrate, thawed
- 1 cup (80g) flaked coconut
- 1/2 cup (70g) chopped pecans
For the lemon buttercream:
- 1 cup (226g) butter, room temperature
- 4 1/2 cups (540g) icing sugar
- 2 1/2 TBS fresh lemon juice
- 2 TBS heavy cream
- 2 tsp finely grated lemon zest
- pinch of salt
Instructions
- Grease the bottom only of a 9 by 13 inch baking tin. Line the bottom with baking paper. Set aside.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Place the milk and butter into a small saucepan and heat gently until the butter melts. Do not boil.
- Place the eggs into a bowl and whisk with an electric whisk until light and foamy.
- Continue to whisk on high speed, adding the sugar slowly, until the mixture is thick and lemon colored,
- Using a low speed, add the remaining cake ingredients, blending at low speed until everything is incorporated, scraping the sides of the bowl occasionally. Pour the batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes. The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.
- If using the broiled topping, melt the butter over medium heat. Stir in the remaining ingredients to combine.
- Spread carefully over top of the warm cake.
- Place under the broiler and broil for two to three minutes until bubbling and golden brown. Watch carefully.
- If you are making the buttercream, leave the cake to cool completely. Using an electric whisk, beat the butter on medium speed until creamy—about 2 minutes.
- Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes.
- Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Spread evenly over top of the cooled cake. If desired you can sprinkle some additional finely grated lemon zest over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons