Macaroni & Cheese With Tomatoes & Corn
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 1 (16 ounce) box elbow macaroni
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes (do not drain)
- 1 (14 3/4 ounce) can cream-style corn
- 1/2-1 cup sharp cheddar cheese, shredded
- 6 ounces sharp cheddar cheese, sliced
- salt (optional)
- pepper (optional)
Recipe
- 1 cook macaroni according to package directions. use different shapes than elbow macaroni for variety. drain in colander.
- 2 mixed together tomatoes and corn in the pan in which the macaroni was cooked.
- 3 add shredded cheese and thoroughly drained macaroni. add salt and/or pepper if desired (i add a little pepper but no salt; there is plenty of salt in the tomatoes).
- 4 spread evenly in a 9 inch by 13 inch baking dish.
- 5 cover with sliced cheese, using more if desired.
- 6 bake in a preheated 325 degree oven for 45 minutes. serve hot.
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