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Macaroni and Tomatoes




Source of Recipe


The County Fair Cookbook
Macaroni and Tomatoes

Real good Southern dish.

4 cups cooked macaroni
4 cups canned tomatoes, chopped
Salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter, cut into bits
1/4 pound Velveeta, cut into small cubes
1/2 cup milk
1 cup cracker crumbs

Preheat the oven to 350° F. Grease a 1-1/2-quart casserole. Put in the macaroni and enough tomatoes to fill two-thirds of the casserole. Season to taste with salt and pepper, add the butter, stir. Push the cubes of cheese down into the casserole. Add enough milk to top the dish. DO NOT STIR! But poke a few holes to allow the milk to settle.
Top with cracker crumbs and bake until the crumbs are browned, about 40 minutes.

Serves 4

Source: The County Fair Cookbook - Katherine S. Kirlin & Thomas M. Kirlin