Mom’s Baked Tomato & Cheese Macaroni

Step 1: Note 1: If you can’t find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don’t have enough substance for this recipe.

Step 2: Note 2: You may use stewed or diced tomatoes.

Step 3: Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).

Step 4: Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.

Step 5: Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.

Step 6: Slice cheese into small chunks and set aside.

Step 7: Preheat oven to 350°.

Step 8: Spray a 9X14” glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.

Step 9: Pour 1/4 cup water over the top. Cover with foil.

Step 10: Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.