macaroni with tomatos and cheese
My family loves Macaroni and Cheese, but it becomes too dry for my taste. After serving it, I had some left over and decided to add a can of tomatoes and heat it up. 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.
prep time
10 Min
cook time
30 Min
method
---
yield
Many depending on serving sizes
Ingredients
- 1 pound macaroni, elbow
- 2 large cans diced tomatoes
- 1/4 pound bag shredded cheddar cheese
- 1/4 pound velvetta cheese or can of cheddar soup
- 1/2 teaspoon sugar or to taste
- - salt and pepper to taste
- - milk if needed for more moistness
- - serve with warm french bread (optional)
How To Make macaroni with tomatos and cheese
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Step 1Spray a large pan and boil Macaroni until just tender. 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 - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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