Baked Macaroni and Cheese with Stewed Tomatoes Recipe
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This recipe for Baked Macaroni and Cheese with Stewed Tomatoes, by Joyce Manwiller, is from Joyce Manwiller's Recipe Box,
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8 oz elbow macaroni 1 can (14-15 oz) diced stewed tomatoes 3/4 cup heavy cream 3 cups coarsely grated extra-sharp Cheddar (8 oz) 1/2 tsp salt 1/4 tsp black pepper
Preheat the oven to 400ºF. Cook macaroni in a large pot of boiling salted water until tender, then drain in a colander. Toss macaroni, tomatoes, cream, 2 cups cheese, salt, and pepper. Place in a 2-quart shallow baking dish, then sprinkle with the remaining cup cheese. Bake in the middle of the oven until juices are absorbed and the top is golden brown, about 45 minutes. Serves 4.
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