Baked Macaroni and Cheese II Best Dishes

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Baked Macaroni and Cheese II

"This is my Dad's recipe and is continually a hit at events. It is a brilliant accompaniment to stuffed green peppers. Use the apparent stewed tomatoes for the fine flavor."

Ingredients :

1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 1/2 cups milk
14 oz extra sharp white Cheddar cheese, shredded, divided
1 (14.Five ounce) can stewed tomatoes
1/4 cup dry bread crumbs

Instructions :

Prep : 20M	Cook : 7M	Ready in : 1H

Bring a large pot of lightly salted water to a boil. Add pasta and prepare dinner for 8 to ten mins or until al dente; drain and reserve.
In a big saucepan over low heat, warm soup and add milk; stir. Add 1/four of cheese to soup and do away with mixture from warmth whilst cheese is melted.
Preheat oven to four hundred ranges F (2 hundred stages C).
Add macaroni and tomatoes to soup; stir and pour right into a 9x13 inch baking dish. Cover with bread crumbs and final cheese.
Bake in preheated oven for 25 to 40 mins or till the cheese is a golden brown; serve.

Notes :

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