Grandmother’s Macaroni, Cheese & Tomato Scallop (Old‑Fashioned Comfort Bake)

 

 

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! 

1. 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.)
2. 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.)
3. 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.)
4. 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.)
5. 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.)
6. 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.

  

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Yield: Serves 4

Author: Marie Rayner

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

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside.
2. 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.
3. 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!
4. 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.
5. Mix the bread or cracker crumbs with the melted butter and sprinkle over the top.
6. Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.

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