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Baked Cheesy Macaroni
Meredith Family, Moon Township, PA
“The longhorn cheese and thick tomato soup combine nicely and make a nice crust on top.” David Meredith
INGREDIENTS PREPARATION
Serves 4
Salt
1 cup elbow macaroni
8 ounces longhorn cheese, cut into small pieces
1 (10.75-ounce) can tomato soup
1. Preheat oven to 350°F.
2. In a pot of boiling, salted water, cook the macaroni according to the instruc- tions on the package until al dente. Drain well.
3. Transfer the macaroni to a baking dish and stir in the cheese. Add half or more of the tomato soup and mix thoroughly.
4. Bake until a light crust forms on top, about 1 hour.
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