Traditional Macaroni and Cheese (with StewedTomatoes )

Updated photo 7/5/2023 ( I used seasoned small diced tomatoes drained).

Tonight’s updated Macaroni and cheese with stewed tomatoes.  1/18/2023

I added American and sharp cheddar in todays macaroni and cheese.

Baked and ready to eat.

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,
  


1 tsp. salt
1/2 tsp. dry mustard (optional)
2 1/2 cups milk

2 T 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 with salt and drained.  Do not rinse.

( do not overcook pasta). It will cook when baking)
1-15 oz. Stewed tomatoes (Del Monte) optional( I pulse mine in food processor to chop)

Preheat oven to 375. 

In a large pan add milk and butter.  Stirring constantly, bring to a boil on low to medium 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 20 to 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

10/14/15