posted by Becky 03-04-101 7:42 PM
Macaroni and Cheese with Tomatoes
1 (16 oz.) pkg. macaroni
3/4 stick margarine
1 large can tomatoes, drained
Parmesan cheese
1/2 lb. Cheddar cheese
1/2 c. milk
salt and pepper to taste
2 eggs
Preheat oven to 350 degrees F.
Cook and drain macaroni; spread in a greased baking dish. Cut cheese into small pieces. Stir in drained tomatoes, cheese, salt, pepper, milk and pieces of margarine. Sprinkle with Parmesan cheese. Beat 2 eggs well and pour in; stir. Sprinkle more Parmesan cheese on top. Bake at 350 degrees for 35 to
40 minutes.
Baked Macaroni and Cheese
1 lb. elbow macaroni
8 oz. extra sharp cheese
2 (1 lb.) cans tomatoes
2 (1/4 lb.) sticks butter,
sliced in 1/4-inch pieces
salt and pepper to taste
Cook macaroni until not quite done. Cut cheese into 1/4-inch squares. Open the tomatoes and while still in can, use sharp knife to cut into smaller pieces. Drain macaroni and put half of it in baking pan. Add 1/2 of the cheese and sliced butter, 1 can of the tomatoes and a little salt and pepper. Then add the rest of the macaroni, cheese, tomatoes, salt and pepper to taste. Stir until all ingredients are well mixed.
Bake at 350 degrees for 45 minutes or until cheese is melted and top is golden brown. Serves 8 to 10.
Macaroni Cheese and Tomatoes
1 pt. stewed or canned tomatoes, mashed
2 c. macaroni (after cooked)
10 oz. shredded cheese (sharp)
Grease a 1 1/2-quart casserole dish heavy with margarine. Pour in tomatoes. Spread macaroni evenly and top with cheese. Bake in a preheated oven at 350 degrees until cheese is bubbly and melted.