Stewed tomatoes/mac&cheese

Contributed By: Kay Davis


1 (1 lb) box
shell macaroni or elbow macaroni

3 cups milk

1/4 lb butter

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons cornstarch

1/4 cup milk

12 ounces shredded extra-sharp cheddar cheese,
, divided usage

2 cans stewed tomatoes


Preheat oven to 350 degrees.

Cook macaroni according to package directions and drain, rinse and set aside.

In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.

In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.

Slowly add this to the hot milk mixture, stirring constantly with a whisk.

When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.

Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.

Mix well until macaroni is well coated.

Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.

Bake for 35 to 45minutes or until golden brown.
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