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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From my mother-in-law and is the only one my husband likes. I have changed it a bit from hers but essentially it's the same. Ingredients:
2 cups elbow macaroni |
28 fluid ounces diced tomatoes |
2 cups shredded cheese |
Directions:
1. Cook elbow noodles according to package directions.
2. Shred the cheese.
3. Drain macaroni then pour back into the pot.
4. Add the tomatoes (do not drain). Stir.
5. Pour into casserole dish and add cheese. I layer the cheese throughout the dish.
6. Bake at 350 for about 45 minutes or until cheese on top is just getting golden and is nice and bubbly.
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