- 6
Ingredients
- 1 lb macaroni
- 3 cups milk
- 1/4 lb butter
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp cornstarch
- 1/4 cup milk
- 12 ozs cheddar cheese
- 2 cans stewed tomatoes
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions and drain, rinse and set aside.
3. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
4. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved. Slowly add this to the hot milk mixture, stirring constantly with a whisk. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
5. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes. Mix well until macaroni is well coated.
6. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese. Bake for 35 to 45, or until golden brown.
Notes: The only thing I did different was to add a half teaspoon of sugar to the stewed tomatoes before combining with the macaroni and cheese.