Mac N' Cheese

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8 Servings
Pasta American
Macaroni Mac Cheese Macaroni and Cheese Comfort Food American Cheese

1 lb Elbow Macaroni
1 2 14 oz.cans Diced atoes. Drain one can; not t
10 oz Cracker Barrel ddar Cheese. Grated (reserve
1 head American Cheese. (reserve 4 slices)
1 Plain ad Crumbs
1 cups k
1 stick Real ter
1 Salt and per to taste

Boil water for pasta and cook until past is al' dente. At the same time in a stock pot melt the butter. When butter is almost completely melted, add the milk. When mixture is warm and gives off the slightest hint of steam, add slowly 3 (about 4oz.) of the cheddar cheese and all but 4 slices of the American cheese alternating the cheese and stirring all the while. (The reserved cheese will get used later for the topping.) Add a can of the drained tomatoes, stir then add the can of the undrained tomatoes. I think it's important to do it in this order to keep the milk from curdling. When this is thoroughly mixed, add the drained, and maybe cool, macaroni and stir until completely combined. Pour mixture in a non-greased casserole dish. Top with the remaining 4 slices of American cheese, the remaining cheddar cheese and a layer of bread crumbs that just cover the cheese. Bake in a 350 degree oven for 35-40 minutes or until brown and bubbly. As hard as it may seem, let sit for 5 minutes before serving.


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