baked macaroni and cheese ii

Ingredients

• Servings: 6
• 1 pound macaroni
• 1 (11 ounce) can condensed cream of cheddar cheese soup
• 1 1/2 cups milk
• 14 ounces extra sharp white cheddar cheese, shredded, divided
• 1 (14.5 ounce) can stewed tomatoes
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• in a large saucepan over low heat, warm soup and add milk; stir. add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
• preheat oven to 400 degrees f (200 degrees c).
• add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. cover with bread crumbs and remaining cheese.
• bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.