Have you ever had tomatoes in your mac and cheese? I hadn’t until this recipe. I wasn’t sure how I felt about the idea, but I love it!
1 8-0z. package elbow macaroni (I used corkscrew for fun)
1 14.5-oz. can stewed tomatoes
1 8-oz. package shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until almost done–about 8 minutes; drain.
3. Mix cooked macaroni with tomatoes and shredded cheese. Pour into a baking dish and bake in preheated oven for 30 minutes.
The original recipe doesn’t instruct you to spray the baking dish, but you may want to.
Source: Submitted to Allrecipes.com by Debby. See her quote for an explanation about its name. (I’m guessing her husband is Danny.)