Macaroni, Tomato and Cheese
Per serving
My mom used to make this whenever we came home from church and I still love it. I found out later that she mainly only made it because it was quick and easy. The best part about this recipe is that it is versatile. I never measure the pasta or cheese. If you like lots of tomatoes then use less pasta. If you like lots of cheese then grate more to throw in.
Ingredients
4 serv.Step-by-step instructions
- 1
Cook the pasta however long you prefer it (ex. al dente) then drain.
- 2
While boiling the pasta open the can of tomatoes. If whole then cut into up to make them bite-size or smaller.
- 3
While boiling grate the cheese. I make sure I have enough to coat the pasta when stirred in later.
- 4
After draining the pasta add the tomatoes and the cheese. I leave the pot on burner on simmer to help warm up the tomatoes and melt the cheese. Stir in so it all melts together. You can add milk if you want more liquid than the tomatoes had.
- 5
(optional) Add butter, margarine, salt or pepper either when mixing or as each person prefers on their plate.
- 6
Enjoy!
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