Baked Macaroni And Cheese With Stewed Tomatoes

1. 1

   Preheat oven to 350 degrees.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Mix well until macaroni is well coated.

9. 9

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

10. 10

    Bake for 35 to 45, or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.