Ingredients
16 oz elbow macaroni, cooked and drained ( I used rigatoni)
1 lb sharp white cheddar cheese, sliced into ¼ inch thick slices ( I used Orange Sharp Cheddar)
5 tsp butter
milk
15 oz can stewed tomatoes, roughly chopped
16 oz elbow macaroni, cooked and drained ( I used rigatoni)
1 lb sharp white cheddar cheese, sliced into ¼ inch thick slices ( I used Orange Sharp Cheddar)
5 tsp butter
milk
15 oz can stewed tomatoes, roughly chopped
Instructions
Preheat oven to 350°.
Spray a 9 x 13 baking pan with non-stick cooking spray. Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese. Sometimes I’ll spread it out even more and do the layers of macaroni a little thinner and I end up with somewhere around 1 or two more layers. As long as you end up with cheese on the top, you’re good.
Top with sliced butter.
Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you’re looking at it from the top.
Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly. Let sit 10-15 minutes before serving. Serve with warmed stewed tomatoes.
Preheat oven to 350°.
Spray a 9 x 13 baking pan with non-stick cooking spray. Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese. Sometimes I’ll spread it out even more and do the layers of macaroni a little thinner and I end up with somewhere around 1 or two more layers. As long as you end up with cheese on the top, you’re good.
Top with sliced butter.
Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you’re looking at it from the top.
Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly. Let sit 10-15 minutes before serving. Serve with warmed stewed tomatoes.
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