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Post by mary57 on Nov 18, 2010 13:44:56 GMT -5
This is the MAC & CHEESE I grew up with,
1 1/2 C dry macaroni 1 28 oz tin tomatoes 1/2 lb grated cheddar cheese (or more) salt and pepper to taste
Boil macaroni, drain,
In a 2 or 3 qt casserole, layer macaroni, tomatoe and cheese, repeat to make at least 3 layers, ending with cheese,
You can freeze at this point or, Bake at 350 for 30 to 45 min.s
I also make a MACARONI SOUP
1 1/2 C dry macaroni 1 28 oz tin tomatoes chopped celery (1 stalk) and/or chopped onion (1 med.) and/or chopped parsley *or their dried equivalents 1 48 oz tin V8 juice or garden coctail juice ( use as much as needed) salt and pepper to taste
Boil macaroni, drain
In a soup pot, add all ingredients except the juice bring to a boil, let cook for about 10 min.s reduce to med/low
add enough of the juice to make it soupy let simmer for about 30 min.s
taste and adjust seasonings add more of the juice as necessary to keep it soupy
Serve with grated cheese on top, with crusty rolls
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Post by John on Nov 18, 2010 14:34:07 GMT -5
Mary sounds good ! are the tomatoes whole then? chopped & drained
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Post by mary57 on Nov 21, 2010 13:33:35 GMT -5
John, I get the tins that ared chopped, then just spoon them onto the macaroni and add a bit of the liquid if it looks too dry. I like to spoon some liquid onto the top over the cheese. But then just use the rest of the liquid for something else, or dump it.
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