30-Minute Tomato Macaroni and Cheese

• 2 cups elbow macaroni, uncooked
• 2 cups shredded Cracker Barrel Cheddar Cheese
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 can (28 oz/796 mL) diced tomatoes, drained

1. Cook pasta in large saucepan as directed on package; drain.
2. Return to pan.
3. Add cheese, milk and egg; stir.
4. Cook on medium heat 10 min., stirring frequently until cheese is completely melted and sauce is thickened.
5. Stir in tomatoes.
6. Reduce heat to low; simmer 5 min.
7. or until heated through, stirring frequently.
8. (Do not let mixture come to boil.)

elbow macaroni, shredded cracker barrel, milk, egg, tomatoes

Taken from www.kraftrecipes.com/recipes/30-minute-tomato-macaroni-cheese-84938.aspx (may not work)