Not Your Average Macaroni and Cheese

Tasty macaroni, made with strong cheddar for extra zip! Great comfort food. Tastes best if topping is allowed to go "crunchy" and brown.

• Ready In: 1 hr 40 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 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

1. Boil macaroni, do not overcook, should still be slightly firm.
2. Drain pasta, mix in butter and add salt and pepper to taste.
3. Add 1 to 2 cups shredded cheese, depending on how cheesy you like it.
4. Add full can of stewed tomatoes, do not drain.
5. Put into a greased casserole dish that has a cover.
6. Cover with remaining cheese.
7. 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.