Homemade Mac n’ Cheese
This is my best dish. It is truly amazing.
(1) 16 oz. bag of Rigatoni
(1) Large can of peeled stewed tomatoes (Muir Glenn are the best)
(1) 10 oz can cheddar cheese soup (or you can just use cream)
(3+) cloves of garlic (roasted works best, I can post that later)
Half pound of cheddar cheese
Half pound pepper jack cheese
Pre-heat the oven to 350.
Cook noodles till they are a little under done. 1 or 2 minutes less then what the directions say on the box or bag.
Cut 8 to 10 slices of cheddar and cube the rest of the cheese into half inch cubes.
Quarter all of the tomatoes and save all of the juice (I dump all of it into the baking dish 13” X 9” X 2” while the pasta is cooking). I also add about a half cup of water that the pasta was cooked in (this adds good flavor) to the can to get all of the bits out.
Crush the garlic into same pan.
Drain the pasta put it back into the pot you used to boil it in.
Add tray full of tomatoes and garlic, cubed cheese and cheddar cheese soup to the pasta.
Mix well.
Dump back into the baking dish (13” X 9” X 2”).
Put the cheese slices on top and bake @ 350 for 30 minutes.
You can take it out and let it cool for 5ish minutes and serve, or you can cook it a day before and refrigerate after it cools and reheat the next day (this tastes even better)!
ENJOY!
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