Macaroni, Cheese and Tomato Bake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My mom's recipe Ingredients:
2 1/2 cups macaroni |
1 (28 ounce) can diced tomatoes |
1 (10 ounce) can tomato soup |
3/4 cup milk |
1 (400 g) package extra-sharp cheddar cheese, crumbled |
1 teaspoon onion salt |
Directions:
1. Grease a large casserole dish with butter.
2. Cook pasta in hot boiling water for 5 minutes ***see note***.
3. Drain pasta.
4. Mix pasta with tomatoes, soup, milk, onion salt and 3/4 of the package of cheddar cheese.
5. Transfer to greased casserole and sprinkle with leftover cheese.
6. Bake uncovered 1 hour at 325.
7. Note: Very important not to boil noodles more then 5 minutes or else you will have a mushy macaroni. After 30 minutes baking if the macaroni looks a little dry add some tomato juice or V8.
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