This is the macaroni and cheese I grew up on, and is nothing like what you find in a box. I suppose it is slightly reminiscent of a lasagna, made with layers of cheese and tomatoes. However, this dish, passed down to me from my mother, who got it from her mother, is layered with bacon. I’m sorry, but nothing else can compare to it. It is truly addicting.
When Newman’s Own* asked me to take a favorite recipe and make it my own using their pasta sauce, I thought of my Mom-Mom’s Macaroni and Cheese. Instead of using canned tomatoes and seasoning each layer with salt and pepper, I simply used Newman’s Own Fire Roasted Tomato and Garlic Pasta Sauce. It adds a new depth of flavor to the dish, cuts out the step of seasoning it, while keeping it as delicious as I remember it.
I’m excited to have this recipe appear in the latest issue of Martha Stewart’s Everyday Food. There is just something about her October magazines that make me giddy for cooler weather, sweaters, and socks. So if you see this issue, be sure to pick up a copy. I can’t wait to get mine. And Ashley Rodriguez of Not Without Salt has a Newman’s Own recipe in Martha Stewart Living this month, as well, so you’ll need to see it. She made a gorgeous calzone.
mom-mom’s macaroni and cheese
1 pound elbow macaroni, cooked and drained
1 jar Newman’s Own Fire Roasted Tomato & Garlic Pasta Sauce
12 ounces sliced bacon, cut into 1 inch pieces
8 ounces extra sharp cheddar cheese, sliced or shredded
1. Preheat oven to 350˚. In a medium casserole dish, layer the pasta, pasta sauce, bacon, and cheese. Repeat for 2 more layers.
2. Bake for 60-70 minutes, or until the cheese is melted, and the bacon is cooked through.
*As a Martha’s Circle blogger, I have been commissioned by Newman’s Own to create this recipe, photograph it, and post it. Although I am being compensated for this post, the opinions I have expressed are my own.