A Little Different Baked Mac and Cheese |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a family recipe that I have found most people who try it, love it. You can substitute Ritz® crackers for a sweeter taste. Also, it is very good as leftovers. Add a splash of milk and microwave. Ingredients:
1 (16 ounce) package elbow macaroni |
1 (28 ounce) can whole peeled tomatoes, drained and chopped |
1 (16 ounce) package sharp cheddar cheese, sliced |
1/2 cup milk |
1 (4 ounce) packet saltine crackers, crushed |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Spread half the macaroni into a 9x13-inch casserole dish; top with half the tomatoes and half the Cheddar cheese. Repeat layering with remaining macaroni, tomatoes, and Cheddar cheese. Pour milk over entire casserole; sprinkle with crushed crackers.
4. Bake in the preheated oven until cheese is melted and crackers are golden, about 30 minutes.
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