Mom's Baked Mac and Cheese

Elbow macaronni (optional: whole grain)
1 tsp olive oil
3 tbsp butter
2 cans stewed tomatos (sliced stewed tomatos "no salt added")
Tomato juice from canned stewed tomatos
3 tbsp butter
3 tbsp of corn starch
Shred 8oz of Monterey Jack cheese
Shred 8oz of White Mild Cheddar cheese
1 tbsp of bread crumbs

Boil pot of water, add olive oil in water while boiling. Then boil the elbow maccaroni until tender. Then add 3tbsp of butter after maccaroni is finished being cooked. (let it melt)

Take 2 cans of stewed tomatos and drain the tomato juice into separate pot. Add stewed tomatos to the maccaroni.

Add 3 more tbsp of butter in with the tomato juice. (Heat on low). Take 3 tbsp of corn starch and wisk into the tomato juice after the butter melts.

Shred 8oz of Monterey Jack cheese
Shred 8oz of White Mild Cheddar cheese

Slowly add cheese and wisk it into the tomato juice and then after all this is added pour the "concoction" over the maccaroni and stewed tomatos.

After that sprinkle some shreaded cheese on top with some bread crumbs.

Number of Servings: 6

Recipe submitted by SparkPeople user APPLEHEAD326.