My mom has been making this Mac N Cheese as far back as I can remember and she learned how to make it from her mom. This simple recipe has been in our family for generations and I've never seen anyone make a Mac N Cheese quite this way. I actually make a ton of different Mac N Cheese, but this by far is my favorite and most comforting recipe.
1 Box of Elbow Macaroni (whole wheat or semolina, I used whole wheat to change it up a bit)
1/2 lb to 3/4lb of cheddar cheese grated plus a little extra (sharp and longhorn or all sharp)
1 can of stewed tomatoes
Salt and Pepper to taste
Cook the macaroni in salted water according to packaged instructions, but do not let it get overcooked. Once the pasta is cooked drain it well and add it to a casserole or even a pyrex, I prefer old corningware, but use what you have. Then add the grated cheese, this is where you can use your judgement, if 1/2 lb looks fine then stick with it but if you want more cheese add more, but save some for the top. Then mix in the stewed tomatoes. Salt and pepper to taste, I like a lot of pepper in this Mac N Cheese, but it's your call. Once everything is mixed together, bake at 350 for 35-40 minutes. I like the top a little crunchy, but once again it is your preference. If you don't want it crunchy you may want to take it out even at 30 minutes.
You can serve this as a main meal with a salad or veggies, or as a side with some sort of meat. I am dying to try and make this vegan with daiya, so I will have to post it, when I try it out. This is one of my families favorite recipes and I hope it becomes one of yours!