My Mother’s Mac and Cheese

Name: My Mother's Mac and Cheese
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 4 servings.
Ingredients: 2 cups elbow macaroni, cooked and drained; 1 can (28 ounces) diced tomatoes, undrained; 1/2 teaspoon onion salt, optional; 1/4 teaspoon pepper; 2 cups shredded cheddar cheese, divided; 2 tablespoons butter

TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: 4 servings.

I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon

Ingredients

2 cups elbow macaroni, cooked and drained
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon onion salt, optional
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
2 tablespoons butter

Directions

1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutrition Facts

1 cup: 373 calories, 22g fat (16g saturated fat), 75mg cholesterol, 759mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 16g protein.

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