Macaroni and Cheese with Tomatoes

You will find several casserole dishes filled with traditional mac and cheese at any family reunion. This will make you the talk of the family—in a good way.

1 (8-ounce) box elbow macaroni

2 tablespoons vegetable oil

1 cup finely chopped onion

2 (10-ounce) cans diced tomatoes and green chilies

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons Worcestershire sauce

4 cups grated cheddar cheese

1 cup butter cracker crumbs

¼ cup butter, thinly sliced

Preheat the oven to 375 degrees. Grease a 13 x 9-inch baking dish. Cook the macaroni according to package directions, drain and set aside. Place the oil in a 2-quart saucepan, add the onions and sauté for 2 minutes over medium heat. Add the tomatoes and green chilies, salt, pepper, and Worcestershire sauce. Cook for 20 minutes to reduce the liquid.

Place ½ the macaroni in the bottom of the prepared baking dish. Layer ½ the tomato mixture and cheese on top of the macaroni. Repeat each layer. Top with the cracker crumbs. Thinly slice the butter and place across the top. Bake for 20 to 25 minutes or until hot and bubbly and golden brown.

Makes 10 to 12 servings.