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, OR
Prep: 10 min. • Bake: 1 hour Makes: 4 servings
2 cups elbow macaroni, cooked and drained
1 can (28 oz.) diced tomatoes, undrained
1/2 tsp. onion salt, optional
1/4 tsp. pepper
2 cups shredded cheddar cheese, divided
2 Tbsp. butter
1. Preheat oven to 350°. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 11/2 cups of the cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.
1 cup: 373 cal., 22g fat (16g sat. fat), 75mg chol., 759mg sod., 27g carb. (6g sugars, 2g fiber), 16g pro.