Mrs. Haney's Mac & Cheese

This macaroni and cheese recipe from Scot Haney's mom includes whole tomatoes!

Ingredients
1 8-oz. package Mueller's elbow macaroni
1 14-oz. can Redpack whole tomatoes in thick puree
1 8-oz. package mild shredded cheddar cheese (2 cups)
1 stick butter
Salt and pepper to taste

Note: If you use 1-lb. size of elbow macaroni, measure 14 to 15-oz. to use for casserole.

Instructions:

1. Preheat oven to 425 degrees, placing a sheet of tin foil on rack (in case it spills over).
2. Boil macaroni with a small amount of salt (and a few drops of oil to prevent macaroni sticking together) until almost cooked.
3. Lightly grease (using butter) a 1-1/2-qt. casserole dish and cover. (If you do not have a cover, use tin foil to cover while baking; remove tin foil 10 or 15 minutes before done to allow macaroni to get crisp.)
4. When macaroni is cooked, rinse in colander and put in big bowl. Mix in about half a quarter pound stick of butter, sliced.
5. I do not add salt or pepper but if you prefer these seasonings add a little to taste.
6. Put tomatoes in, slice whole tomatoes to smaller pieces but not too small. If you cannot find a 14-oz. can of tomatoes use the 28-oz. can but only put in 4 to 5 of the whole tomatoes and add puree to mixture being careful not to add too much puree -- enough to mix but not watery.
7. Add package of cheese and save a small amount to sprinkle over the top of casserole.
8. Empty contents of bowl into casserole, cover and bake for 45 minutes. (My family likes it well done and I bake it one hour or raise the temperature along the way since we like it crusty!)

Hope you enjoy it!

From Scot: Remember, this is comfort food. While it's not in the directions, take my advice, after eating -- a lot -- head to couch and take nap!!!!