An old-fashion Canadian way for baked Macaroni is "Macaroni with cheddar cheese and tomatoes." Makes about 12 servings.

1 lb Elbow macaroni 500 g
2 cups Grated Old Cheddar Cheese 500 mL
28 oz can Tomatoes 796 mL
1 tsp Sugar 5 mL
1 Onion 1
pinch Baking soda pinch
salt and pepper to taste

Cook macaroni according to package directions for al dente; do not overcook.

While the macaroni is cooking, chop onion and brown in a skillet with a dab or butter. To this, add the tomatoes, sugar, pinch of baking soda, salt and pepper. Let simmer for 5 minutes.

Drain macaroni and empty into a large casserole or a small roasting pan. Mix in half of the grated cheese (cheese will stick to the macaroni, this is okay).

Pour tomato mixture on top of this and stir. Sprinkle remaining cheese over the top and bake at 350°F [180°C] for 10 to 15 minutes. Then put under broiler till cheese is light gold in color.

NOTE: This dish is just as delicious 3-4 days later. Just add a little milk and reheat in the oven with a cover.

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