It's pretty much the one I grew up eating that was in one of those church cookbooks around the house, but I've made it my own over the years.
Tomato Macaroni and Cheese
Start by cooking a box of elbow macaroni to al dente in really really salty water. Remember that the noodles will be cooking in the oven too.... unless you like the mushy noodles thing.
Preheat the oven to 375. Butter a casserole dish, and set aside.
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp salt
fresh cracked black pepper to taste
1 tsp. dry mustard
dash cayenne pepper
1 can diced tomatoes
2 cups grated extra sharp cheddar cheese
2 tsp worcestershire sauce
3 or 4 cups cooked noodles
crumbled Ritz crackers
While the pasta cooks, grate the cheese, mix the seasonings together, and open the tomatoes.
As soon as you drain the pasta, put the butter in the pan over medium heat to melt it. Once it's melted whisk in the flour, salt, pepper, mustard, and cayenne. Gradually add the tomatoes and break them up in the roux. Turn the heat to medium low, then gradually add the cheese until it's all melted. Turn off the heat and add the worcestershire sauce and noodles. I add noodles until they're all coated, but certainly not dry. Top with the crackers and put it in the oven until hot and bubbly, about 30 to 35 minutes. If you can bring yourself to wait, it'll set up a little after about 10 minutes.
I can never wait that long!
