Baked Macaroni and Cheese with Stewed Tomatoes

By Bostoncook

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

Details

Servings 6

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.