This was a staple in my house growing up. We had it at least twice a month {not counting leftovers; my mom made tons, so there was always lots of leftovers}. So here goes...
Homemade Mac&Cheese
Ingredients:
Elbow macaroni noodles {cooked}
1 can of whole peeled tomatoes
Cheese {in block form}
Salt
Pepper
{Note: There are no size amounts because it really depends on how much you want to make.
2. Pour the canned tomatoes in a separate bowl and chop them into smaller pieces. {Note: Below, you will see that I used already diced tomatoes. However, it did not have enough tomato juices in it, so I would recommend using the canned whole peeled tomatoes.} Mix together and put into oven. Bake for 10-15 minutes or until cheese is melted.
3. Take out of oven and enjoy! {We paired our mac&cheese with homemade applesauce--recipe to come}
Ingredients:Elbow macaroni noodles {cooked}
1 can of whole peeled tomatoes
Cheese {in block form}
Salt
Pepper
{Note: There are no size amounts because it really depends on how much you want to make.
1. Preheat oven to 350 degrees. Pour cooked macaroni noodles into baking dish. Cut cheese into cubes and mix in with the macaroni noodles.
2. Pour the canned tomatoes in a separate bowl and chop them into smaller pieces. {Note: Below, you will see that I used already diced tomatoes. However, it did not have enough tomato juices in it, so I would recommend using the canned whole peeled tomatoes.} Mix together and put into oven. Bake for 10-15 minutes or until cheese is melted.
3. Take out of oven and enjoy! {We paired our mac&cheese with homemade applesauce--recipe to come}
