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My Mother's Mac and Cheese

By: Phyllis Burkland

"I remember my mother sending me to the store for '15¢ worth of store cheese'. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother's cooking is like food for my soul."

Rate/Review | Read Reviews (20)

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 cups elbow macaroni, cooked, drained
1 (28 ounce) can tomatoes with liquid, cut up
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese, divided
2 tablespoons butter or margarine

Directions

In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.