Macaroni with Tomatos and Cheese
Much to my suprise, it tasted wonderful after I added just a pinch of sugar to take the tang from the tomatoes away.
I let the family taste it and they loved it. Now, it is the family favorite. Nice and cheesy and moist from the tomatoes.
- 1 lb
- macaroni, elbow
- 2 large
- cans diced tomatoes
- 1/4 lb
- bag shredded cheddar cheese
- 1/4 lb
- velvetta cheese or can of cheddar soup
- 1/2 tsp
- sugar or to taste
- salt and pepper to taste
- milk if needed for more moistness
- serve with warm french bread (optional)
Drain and return to pot.
Add your cheese and stir until melted.
Add your Velvetta cheese or cheddar soup until well blended
Add your tomoatoes and cook on lowest heat possible.
Add your seasonings.
If you would like it a little more moisture, but have enough tomatoes to your liking, you can add a little milk a little at a time. Stir to prevent sticking.
Serve in bowls with warm French bread and butter. Enjoy