Side Pannel
Tomato-Cheese Macaroni
Tomato-Cheese Macaroni
- Recipe Submitted by maryjosh on 05/24/2018
Ingredients List
- 7 ounces uncooked elbow macaroni
- 1 medium green pepper (chopped and divided)
- 4 green onions (chopped including tops)
- 2 tablespoons vegetable oil
- 1 can diced tomatoes (16 0unces)
- 1 can tomato sauce (8 ounces)
- ¼ teaspoon pepper
- 3 cups shredded American cheese (divided)
Directions
Preheat oven to 350F.
Cook elbow macaroni according to package directions.
While macaroni is cooking using a medium sauce pan or skillet cook the onion and green pepper (reserve 3 tablespoons of uncooked green pepper for garnish) in the oil until crisp tender, or to your desired doneness. Add the tomato sauce and the diced tomatoes (un-drained). Season with the pepper and cook until the tomatoes are heated through.
Drain the macaroni and pour it hot into a 2 quart casserole dish. Mix in the tomato mixture and then fold in 2 ½ cups of cheese.
Cover and bake for 25 minutes. Remove the cover and top with the rest of the cheese. Bake for an additional 5-10 minutes or until cheese is melted.
Serve hot garnished with chopped green pepper.
Cook elbow macaroni according to package directions.
While macaroni is cooking using a medium sauce pan or skillet cook the onion and green pepper (reserve 3 tablespoons of uncooked green pepper for garnish) in the oil until crisp tender, or to your desired doneness. Add the tomato sauce and the diced tomatoes (un-drained). Season with the pepper and cook until the tomatoes are heated through.
Drain the macaroni and pour it hot into a 2 quart casserole dish. Mix in the tomato mixture and then fold in 2 ½ cups of cheese.
Cover and bake for 25 minutes. Remove the cover and top with the rest of the cheese. Bake for an additional 5-10 minutes or until cheese is melted.
Serve hot garnished with chopped green pepper.
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