Baked Macaroni & Cheese Casserole

by Kathryn
( Thunder Bay, Ontario, Canada)

You can use, if its available to you, a noodle named Stortini Rigati, it's shaped like an elbow macaroni, however, its larger, softer and simply more delicious.

I boil my desired amount of macaroni in salted water for 12 minutes so that its nice and floppy.

Begin with:
Greased pyrex bowl and "begin layering with " drained canned diced tomatoes or peeled ripe garden tomatoes.

Layer of cooked macaroni

Next, sauteed, carmelized diced (white) onion
Followed by shredded, mixed cheeses.

Then, your next layer begins with the MACARONI, onions, tomatoes, cheese, dollop of butter, here and there

Followed by same layers until your top layer.

You will finish the casserole's top layer with macaroni, topped with double the amount of cheese covering all the macaroni. If you want this casserole to have some meat in it, you can add, as a layer, cooked, diced pieces of bacon, ham or lean ground beef, veal, chicken or turkey. Just remember to soak all the grease off of it, with paper towelling, before using. The bacon seems to be the favourite over them all.

Cook, uncovered , at 350 degrees, for 45 minutes. This is really delicious!