Mom’s Macaroni & Cheese Casserole
This was always a simple yet favorite dish that my Mom would make.
1 lb. elbow macaroni
15 oz. can stewed tomatoes
2 cups shredded Cheddar cheese
salt, to taste
black pepper, to taste
potato chips, crumbled
Preheat the oven to 350 degrees F
Cook the macaroni according to the package instructions. Drain.
In a blender or food processor, pulse the stewed tomatoes a few times. Season with salt and pepper.
Combine the macaroni, stewed tomatoes and 3/4 of the shredded cheese in a bowl and mix together.
Transfer the mixture to a oven-safe casserole dish. Top with the remaining cheese and a couple handfuls of crumbled potato chips.
Bake in the oven for 20-30 minutes or until the cheese begins to bubble.