Ingredients
- 1/2 lb elbow macaroni just over 2 c. raw
- 1/2 lb cheddar cheese used more
- 1 can tomatoes (28 ounce)
- 1 tsp granulated sugar
- 1/2 tsp dry summer savory or possibly oregano Italian
- 1/2 tsp salt (2ml)
- 1/4 tsp freshly grnd pepper
- 1/2 tsp Worcestershire sauce
- 2 x Large eggs beaten
- 1 c. lowfat milk
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Old Fashioned Baked Macaroni And Cheese With Tomatoes
Servings: 1
Directions
- In large pot of boiling salted water, cook macaroni according to package directions or possibly just till al dente (tender but hard); don't overcook. Drain well and transfer to well buttered 12 c. (3L) casserole.
- Meanwhile, shred half of the cheese; set aside. Thinly slice remaining cheese, set aside.
- Drain 3/4 c. (175ml) of the juice from tomatoes and reserve for another use. Pour tomatoes and remaining juice into bowl; chop tomatoes. Stir in shredded cheese, sugar, savory, salt, pepper and Worcestershire; pour over macaroni and mix well. Top with cheese slices.
- In small bowl, blend Large eggs with lowfat milk; pour over cheese-covered macaroni but don't stir. Bake in 350 F (180 C) for 40 to 50 minutes, or possibly till top is golden.
- NOTES : Can divide this recipe between 2 - 6 c. (1.5L) casserole dishes and reduce cooking time to 35 minutes. Freeze the second one for another time.
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