Tomato Macaroni and Cheese

My mom used to make a recipe that is similar to this when we were kids. The smell and the taste of this tomato mac & cheese brings back wonderful memories... Adapted from The Complete Canadian Diabetes Cookbook.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 6  cups macaroni
• 1⁄2 lb low fat mozzarella
• 28  ounces diced tomatoes
• 1  teaspoon Worcestershire sauce
• 1  teaspoon dry mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 1⁄2 cup  dried breadcrumbs
• 2  tablespoons margarine, melted

Directions

1. In large pot of boiling salted water, cook macaroni until al dente. Drain well and transfer half to well-greased deep 12-cup casserole.
2. Meanwhile, shred half of the cheese and dice remainder. Sprinkle half of each over macaroni in casserole. Top with remaining macaroni, then remaining cheese.
3. Stir together tomatoes, Worcestershire sauce, mustard, salt, thyme and pepper; pour over macaroni. Toss bread crumbs with margarine; sprinkle evenly on top. (Casserole can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.).
4. Bake, covered, in 350F oven for 40 minutes and uncovered 10 minutes or until top is golden brown.