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| A Little Different Baked Mac and Cheese |
"This is a family recipe that I have found most people who try it, love it. You can substitute Ritz® crackers for a sweeter taste. Also, it is very good as leftovers. Add a splash of milk and microwave."
Ingredients :
- 1 (16 ounce) package elbow macaroni
- 1 (28 ounce) can whole peeled tomatoes, drained and chopped
- 1 (16 ounce) package sharp Cheddar cheese, sliced
- 1/2 cup milk
- 1 (4 ounce) packet saltine crackers, crushed
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Spread half the macaroni into a 9x13-inch casserole dish; top with half the tomatoes and half the Cheddar cheese. Repeat layering with remaining macaroni, tomatoes, and Cheddar cheese. Pour milk over entire casserole; sprinkle with crushed crackers.
- Bake in the preheated oven until cheese is melted and crackers are golden, about 30 minutes.
Notes :
- This dish can also be cooked in the microwave for 45 minutes at full power, or until cheese is melted.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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