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Baked Macaroni
Lynch Family, Mansfield, MA
“This is my son Brendan’s favorite! Growing up in an Italian-Irish household, this was a dish that my mom made that was an Ital- ian-American version of mac and cheese. All of Brendan’s friends and everyone that has visited us has loved this very basic but deli- cious dish. Truly comfort food.”
MaryEllen Lynch
INGREDIENTS PREPARATION
Serves 6 to 8
Salt
1 (12- to 16-ounce) box medi- um pasta shells
1 (15-ounce) can Hunt’s toma- to sauce
1⁄2 cup (8 tablespoons) unsalted butter, quartered and softened
8 ounces yellow deli American cheese, cut into triangles
1. Preheat oven to 350°F.
2. In a pot of boiling, salted water, cook the pasta shells according to the instruc- tions on the package until al dente, about 9 minutes. Drain well.
3. Pour some of the tomato sauce into a 9- by 13-inch baking dish (use enough to just coat the bottom). Add the pasta, butter and the remaining tomato sauce. Mix thoroughly to melt the butter and distribute the tomato sauce. Fold in the cheese by tucking the tri- angles into the dish. Lay the last 3 or 4 slices on top.
4. Bake until the cheese is melted and the sauce is bubbling, about 35 minutes.
110 – TASTE OF HOME