Post by marlaoh on Apr 30, 2003 5:47:06 GMT -6
Tina's Tomato Macaroni and Cheese
Servings: 6
2 cups uncooked elbow macaroni
1 pound cheddar cheese
1 28 ounce can tomatoes
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1/4 milk
Cook macaroni according to package directions. Drain well and set aside.
While macaroni is cooking, shred three quarters of the cheese and set aside. Thinly slice remainder of the cheese. Set aside.
Drain 1/2 cup of juice from the tomatoes. Reserve 1/4 cup of juice. Chop tomatoes.
In large bowl, combine chopped tomatoes and remaining juice with shredded cheese, sugar, Worcestershire sauce, savory, salt and pepper. Add macaroni and blend well.
Transfer to buttered 12-cup casserole. Top with sliced cheese.
Combine beaten egg, 1/4 cup milk and 1/4 cup reserved tomato juice in small bowl. Pour evenly over cheese topped macaroni.
Bake uncovered in 350F oven for 50 minutes or until top is golden brown.
Servings: 6
2 cups uncooked elbow macaroni
1 pound cheddar cheese
1 28 ounce can tomatoes
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1/4 milk
Cook macaroni according to package directions. Drain well and set aside.
While macaroni is cooking, shred three quarters of the cheese and set aside. Thinly slice remainder of the cheese. Set aside.
Drain 1/2 cup of juice from the tomatoes. Reserve 1/4 cup of juice. Chop tomatoes.
In large bowl, combine chopped tomatoes and remaining juice with shredded cheese, sugar, Worcestershire sauce, savory, salt and pepper. Add macaroni and blend well.
Transfer to buttered 12-cup casserole. Top with sliced cheese.
Combine beaten egg, 1/4 cup milk and 1/4 cup reserved tomato juice in small bowl. Pour evenly over cheese topped macaroni.
Bake uncovered in 350F oven for 50 minutes or until top is golden brown.