TESTED & PERFECTED BAKED MACARONI AND CHEESE WITH STEWED TOMATOES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 (1 lb) box shell macaroni or (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
DIRECTIONS
Preheat oven to 350 degrees. Cook macaroni according to package directions and drain, rinse and set aside. In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling. In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved. Slowly add this to the hot milk mixture, stirring constantly with a whisk. When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted. Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes. Mix well until macaroni is well coated. Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese. Bake for 35 to 45, or until golden brown.
by: Karen..
