Macaroni & Cheese Tomato: Date Added: 22 Nov 2010
Listed in: Pasta

1 c.ta. butter
1 onion, finely chopped
1 box. 10 oz condensed tomato soup + 1 can. water
28 oz (796 ml.) Whole tomatoes (me Aylmer Accents in Italian)
1 c.The sugar
1 c.The paprika
1 c.The salt
1 / 2 c.The pepper
1 / 2 c.The dry mustard
1 / 2 c.The garlic salt
1 lbs. (454 gr.) Long macaroni
12 oz (375 gr.) Cheddar or extra strong, cut into small dice (I + yellow cheddar cheese)
1 / 2 ta. grated Parmesan cheese

1) Cook the pasta al dente (5 min. In salt water). Drain well.

2) In a large saucepan, melt the butter over medium heat and sweat
onion for 1 mn.Ajouter tomato soup and water.

3) In a bowl, crush the tomatoes with mains.Les add to pot
with sugar, paprika, salt, pepper, dry mustard and garlic salt. Simmer
for 20 min. découvert.Ajouter pasta to sauce and mix.
(I let it cool slightly and mix with my hands.)

4) Put the halves of the mixture into a baking dish (9 po.x 13 ".)
Add a third of the cheese and mix. Cover with the remaining mixture
and add the remaining cheese and sprinkle with Parmesan. Bake
at 375F for 30 mn.Terminer cooking under the grill until the
top is nicely browned.

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