Friday, December 19, 2008

Macaroni and Cheese with Stewed Tomatoes


1 (1 lb) box shell macaroni or elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans stewed tomatoes

1 Preheat oven to 350 degrees.

2 Cook macaroni according to package directions and drain, rinse and set aside.

3 In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.

4 In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.

5 Slowly add this to the hot milk mixture, stirring constantly with a whisk.

6 When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.

7 Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.

8 Mix well until macaroni is well coated.

9 Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.

10 Bake for 35 to 45, or until golden brown.

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