Main Dishes Recipe — Baked Macaroni and Cheese II

This is my Dad's recipe and is always a hit at parties. It is a great accompaniment to stuffed green peppers. Use the plain stewed tomatoes for the best taste.

Ingredients

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

Cooking Directions

1. 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.
2. 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.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
5. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

Nutrition Facts

• calories583.9
• carbohydrateContent64.5 g
• cholesterolContent73.7 mg
• fatContent24.3 g
• fiberContent4 g
• proteinContent27.9 g
• saturatedFatContent13.2 g
• sodiumContent868 mg
• sugarContent6.1 g