I remember my mother sending me to the store for “15¢ worth of store cheese”. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother’s cooking is like food for my soul.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
2 cups elbow macaroni, cooked and drained
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon onion salt, optional
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons butter
In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer. Yield: 4 servings.
1 cup: 373 calories, 22g fat (16g saturated fat), 75mg cholesterol, 759mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 16g protein.
Adapted from tasteofhome.com