Tomato Macaroni and Cheese–
It’s one of the only meals I can get my kids to eat up. My little guy smacks his lips while proclaiming, “Mmm!!! Num, num, nummy!” Since he usually only eats plain pasta, I count this as a success.
It’s also one of those pantry meals–the ones you make because you haven’t been to the store for a few weeks and have nothing in the fridge. (Call it a food storage recipe.)
I LOVE THIS. I can even eat it cold. (Again, I am pregnant. There’s gotta be some connection…)
I sometimes halve the recipe because it makes a lot.
Tomato Macaroni and Cheese
from my Mom
1 lb. elbow macaroni
2 (14.5 oz.) cans , or 1 (32 oz.) diced or whole tomatoes with juice
4-6 oz. cheddar cheese, cut into small cubes
salt and pepper, to taste
Cook elbow macaroni according to package directions. Drain.
Place the canned tomatoes in a food processor or blender and pulse to break them up. (You can puree them if you don’t like chunks of tomatoes.)
Put back on the stove and heat over medium heat. Add the cheese cubes. Stir while the cheese melts.
Season with salt and pepper. Serves 6-8 people. (We used to eat it with hamburger patties and toast.)