Taste of Home
My Mother’s Mac and Cheese
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
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2 cups elbow macaroni, cooked and drained
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1 can (28 ounces) diced tomatoes, undrained
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1/2 teaspoon onion salt, optional
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1/4 teaspoon pepper
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2 cups shredded cheddar cheese, divided
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2 tablespoons butter
Directions
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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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