Baked Macaroni And Cheese With Stewed Tomatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (1 lb) box shell macaroni or 1 (1 lb) box 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

Recipe

• 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.