Baked Macaroni and Cheese II

Your basic macaroni and cheese gets a colorful lift from stewed tomatoes, while sharp white Cheddar cheese gives the dish that extra bite. More cheese and dry bread crumbs bake into a golden brown crust on the top.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 584 Calories

Ingredients

• 1 ½ cups milk
• 1 (14.5 ounce) can stewed tomatoes
• 1 (11 ounce) can condensed cream of Cheddar cheese soup
• 1 pound macaroni
• 14 ounces extra sharp white Cheddar cheese, shredded, divided
• ¼ cup dry bread crumbs

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

Step 3

In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.

Step 4

Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.

Step 5

Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.