Macaroni & Cheese With Tomatoes & Corn

• 1 (16 ounce) box elbow macaroni
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes (Do not drain)
• 1 (14 3/4 ounce) can cream-style corn
• 1/2 - 1 cup sharp cheddar cheese, shredded
• 6 ounces sharp cheddar cheese, sliced
• salt (optional)
• pepper (optional)

1. Cook macaroni according to package directions. Use different shapes than elbow macaroni for variety. Drain in colander.
2. Mixed together tomatoes and corn in the pan in which the macaroni was cooked.
3. Add shredded cheese and thoroughly drained macaroni. Add salt and/or pepper if desired (I add a little pepper but no salt; there is plenty of salt in the tomatoes).
4. Spread evenly in a 9 inch by 13 inch baking dish.
5. Cover with sliced cheese, using more if desired.
6. Bake in a preheated 325 degree oven for 45 minutes. Serve hot.

elbow macaroni, tomatoes, tomatoes, creamstyle, cheddar cheese, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/macaroni-cheese-with-tomatoes-corn-141528 (may not work)