My Mother's Mac and Cheese |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I remember my mother sending me to the store for 15¢ worth of store cheese . The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother's cooking is like food for my soul. Ingredients:
2 cups elbow macaroni, cooked and drained |
1 can (28 ounces) diced tomatoes, undrained |
1/2 teaspoon onion salt, optional |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese, divided |
2 tablespoons butter |
Directions:
1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer. Yield: 4 servings.
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