Macaroni & Cheese With Tomatoes
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- 1 large
- can of petite diced tomatoes
- 1 large
- can of crushed tomatoes
- 12-16 oz block of extra sharp cheddar cheese
- 1 box
- pasta of choice
1Heat a large pot of water to boil, add a box of either elbow macaroni, small shells or any kind of pasta that you prefer (my Mom always used Mueller's Elbow Noodles). Return to boil, once boiling, reduce heat to medium and stir. When pasta is nearly done (about 8 minutes depending on the type of pasta you chose)...drain and set aside.
2In the original saucepan, empty both cans of tomatoes. Break cheese off of block (yes with your fingers)..in 1" cubes (if you cut them it will not be the same effect)...place the cheese pieces all in the saucepan ON TOP OF THE TOMATOES. DO NOT STIR! On top of the cheese pour the drained pasta. Turn heat down to low. DO NOT COVER. When the tomatoes start to bubble through the pasta-this is the time to stir. Do not over stir however, just enough to mix all of the ingredients fairly evenly. Serve while the cheese is partially melted. Emjoy!