Baked Mac N Cheese With Tomato

• 1 lb macaroni noodles
• 1 (28 ounce) can diced tomatoes
• 2 cups mild cheddar cheese
• 2 cups sharp cheddar cheese
• salt
• pepper

1. Drain tomatoes until most of the juice has been removed.
2. You may desire to reserve the juice in case you want to add some back in later.
3. Boil macaroni until Al dente and drain completely.
4. In large mixing bowl combine tomatoes, macaroni, and both types of cheese and transfer to 9 x 13 baking dish.
5. Salt and pepper the top to taste.
6. Bake for roughly 30 minutes, until edges are bubbly and center is warm.
7. My mother leaves it uncovered to get a crispy top but I like to cover it with foil so it all stays nice and soft.

macaroni noodles, tomatoes, cheddar cheese, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/baked-mac-n-cheese-with-tomato-445380 (may not work)