Tomato Macaroni and Cheese

By Obrey Motowylo

2 cups uncooked elbow macaroni
1 (14 oz) can tomatoes, diced
1 tbsp dry onion flakes
1 tsp sugar
½ tsp salt
½ tsp pepper
1 cup cheddar cheese, grated

Cook macaroni. Drain. Pour into a 2 quart casserole dish. In medium size bowl combine tomatoes with juice, onion flakes, sugar, salt, and pepper. Pour over macaroni. Stir lightly. Sprinkle grated cheese over top. Bake uncovered at 350°F for 30 minutes or until cheese is melted.

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