Baked Macaroni And Cheese With Stewed Tomatoes

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Boy, does this bring back memories! When i was in high school, they served this every friday in the cafeteria. I guess they had to make sure we had our vegetables :) it sounds gross, but i couldn't wait until fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever i have baked macaroni & cheese, i crave stewed tomatoes. With this recipe, i don't have to.

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Steps

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Preheat oven to 350 degrees.

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Cook macaroni according to package directions and drain , rinse and set aside.

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In a large saucepan , over medium heat , heat the 3 cups of milk , butter , salt and pepper until hot but not boiling.

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In a small bowl or cup , combine 1 / 4 cup of milk with the cornstarch and stir until dissolved.

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Slowly add this to the hot milk mixture , stirring constantly with a whisk.

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When mixture has thickened , remove from heat and stir in 2 cups of the cheese until melted.

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Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.

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Mix well until macaroni is well coated.

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Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.

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Bake for 35 to 45 , or until golden brown.

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Ingredients

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shell macaroni, milk, butter, salt, black pepper, cornstarch, extra-sharp cheddar cheese, stewed tomatoes