This was always a simple yet favorite dish that my Mom would make. :-)

cheese casserole

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.

Serves 6-8