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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Macaroni and Cheese with Tomato Recipe

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This recipe for Macaroni and Cheese with Tomato is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. elbow macaroni
2 or 3 large tomatoes
1 brick (1 lb.+) New York sharp, white cheddar cheese
1 c. milk
1 c. bread crumbs
1/4 c. butter, melted
Salt and pepper to taste
Directions:
Directions:
Boil macaroni until "al-denti", then drain. Grate cheese and dice tomatoes. In a 9" x 13" pan, layer 1/2 (each) macaroni, cheese, tomatoes. Salt and pepper to taste and then layer remaining macaroni,etc.. Pour milk evenly over mixture. Melt butter and mix into bread crumbs. Top casserole with buttered crumbs and bake, uncovered, in 350º oven for 30-35 minutes. (Top will be crunchy)
Personal Notes:
Personal Notes:
This can be served as a side dish or a main course. We like it for supper with a nice big salad!

 

 

 

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