Mom’s Baked Tomato and Cheese Macaroni

Recipe by ElaineAnn
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note 1: If you can’t find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don’t have enough substance for this recipe.
  • Note 2: You may use stewed or diced tomatoes.
  • Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
  • Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
  • Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
  • Cut cheese into small chunks and set aside.
  • Preheat oven to 350°.
  • Spray a 9X14” glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
  • Pour 1/4 cup water over the top. Cover with foil.
  • Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.
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