Macaroni & cheese with stewed tomatoes, again.
Mac&cheese
- 2 C macaroni, dry - cook normally, in boiling water
- 8oz mozzarella
- 4oz cheddar
Dice cheese into small pieces, or shred with some kind of grater.
"Sauce"
- 2 C milk
- 2 T flour
- 2 T butter
Heat until butter melts, and stir thoroughly.
Mix all of this together, and bake at 350°F for 40 minutes. I think a 2-2.5 qt container should hold it all, but I use something larger for mixing.
I bake it for the first 25 minutes with the bowl covered, and the last 15 minutes with it off.
Stewed tomatoes: I use store brand canned stewed tomatoes, as they taste just like the homemade stuff my mom would make, and they're cheap.
I drain and compress the liquid out of them, then feed the whole can into a blender, as the tomato chunks are pretty large.