Recipe by gordandgabi
Tasty macaroni, made with strong cheddar for extra zip! Great comfort food. Tastes best if topping is allowed to go "crunchy" and brown.
Top Review by A.S.K.
I just made this for dinner, and it was wonderful! It is very close if not the same as my great granny used to make for every holiday dinner or family. I ended up using twice as much cheese as in the recipe but that may just be me :) The only other thing I did different, is I didn't leave it uncovered for 45 minutes, only about 20 minutes. Thank you so much for posting this recipe! well i wanted to add that since i have made this without doubling the cheese, and it was actually better. the first time around witht the extra cheese it was very good, but there was a lot of oil if the bottom of the casserole dish. who knew that sometimes more cheese isn't always better :)
- 4 cups elbow macaroni
- 4 tablespoons butter
- 1 (28 ounce) can stewed tomatoes (good quality is best)
- 2 -3 cups sharp cheddar cheese (I prefer the white cheddar cheese) or 2 -3 cups extra-sharp cheddar cheese, shredded (I prefer the white cheddar cheese)
- salt and pepper
Directions See How It's Made
- Boil macaroni, do not overcook, should still be slightly firm.
- Drain pasta, mix in butter and add salt and pepper to taste.
- Add 1 to 2 cups shredded cheese, depending on how cheesy you like it.
- Add full can of stewed tomatoes, do not drain.
- Put into a greased casserole dish that has a cover.
- Cover with remaining cheese.
- Bake at 350 degrees for 45 minutes, with the cover on, remove cover and bake another 45 minutes or until cheese is brown and crunchy.