Wednesday, October 14, 2015

Traditional Macaroni and Cheese (with Stewed Tomatoes)

This is one of my and mom's favorites.  It's a very traditional dish and young and old love the cheesy taste. Grandchildren love it.  (It is so much better than boxed mac and cheese for sure)!   We make it with stewed tomatoes drizzled over it. It's an optional choice.   I have made it for years and will continue to do so.

Note: You can eliminate the stewed tomatoes if you or your family doesn't care for them.

Happy Baking and Cooking from my kitchen to yours,
 
M.J.

2 T cornstarch
1 tsp. salt
1/2 tsp. dry mustard (optional)
1/4 tsp. pepper
2 1/2 cups milk
2 T margarine or butter
2 cups shredded American or Cheddar cheese, divided (I use both, 1 cup each)
8 oz. elbows or small shells, cooked approx. 5 minutes and drained
1-15 oz. Stewed tomatoes (Del Monte) optional

Preheat oven to 375.  In a medium saucepan combine cornstarch, salt, dry mustard and pepper.  Stir in milk and butter.  Stirring constantly, bring to a boil for medium to high heat and boil 1 minute.  Remove from heat.  Stir in 1 3/4 cups cheese until melted.  Add  cooked pasta.  Pour into greased 2 qt. casserole.  Sprinkle with reserved cheese and spoon several tablespoons of stewed tomatoes on top.  Bake uncovered 25 minutes or until lightly browned.

Prep time:  20 minutes (Makes 4 servings)  Note: I double recipe.  We love leftovers.  To freeze leftovers, cut when set 4" squares, wrap and freeze.

From my kitchen to yours,

10/14/15



3/21/13



 


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