Baked Macaroni with Cheese and Tomatoes
- 12 lb elbow macaroni
- 12 teaspoon savory
- 12 teaspoon white sugar
- 3 green onions, thinly sliced
- 1 12 cups grated sharp cheddar cheese
- 3 cups canned tomatoes, drained
- salt and pepper
- 14 lb mild cheddar cheese, cut in thin slices
- 2 large eggs, beaten
- 1 cup milk
- Preheat oven to 350F degrees.
- Cook macaroni according to pkg directions; when done, drain and place in a casserole dish.
- In a large bowl, place the tomatoes then stir in the savory, sugar, salt, pepper, green onions and grated cheddar and stir well.
- Pour tomato mixture over macaroni and stir to combine.
- Lay slices of cheese over top of casserole.
- Beat eggs with milk, then pour over casserole; do NOT stir.
- Bake in preheated oven for 45 minutes.
elbow macaroni, savory, white sugar, green onions, cheddar cheese, tomatoes, salt, cheddar cheese, eggs, milk
Taken from www.food.com/recipe/baked-macaroni-with-cheese-and-tomatoes-20147 (may not work)