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Macaroni, Cheese and Tomatoes
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Description
This is what I knew mac and cheese to be as a child. A much easier and healthier version. I never serve this to guests without handing the recipe out. This is also an easy recipe to assign the kids.
Ingredients
- 1 pound Elbow Macaroni
- 28 ounces, weight Whole Tomatoes
- ½ cups Parmesan Cheese, Hand Grated And Divided
- 10 ounces, weight Sharp Cheddar Cheese, Hand Grated And Divided
- 4 Tablespoons Butter, Divided And Diced
- ¼ teaspoons Salt
- ¼ teaspoons Fresh Ground Pepper
Preparation
Preheat oven to 375 degrees. Prepare macaroni according to package instructions.
In a large bowl, mix together the macaroni, tomatoes (including juice) that have been hand crushed, three fourths of the cheeses and butter, salt and pepper. Check for enough seasoning. Some tomatoes and cheeses are saltier than others. You can always add more. Spread into a casserole dish and top with remaining cheeses and butter.
Check after 30 minutes. Your dish will be ready when the top is golden and cheese is fully melted.
Serve with red pepper flakes or hot sauce for those who like the spice.
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