This recipe is adapted from the version that my mother made for my brother and I as kids. It is simple, quick, filling and tastes like my childhood.
Ingredients
1 16 oz package Elbow Macaroni Pasta (uncooked)
1 15 oz Can Tomato Sauce
1 6 oz Can Tomato Paste
6 oz Longhorn Cheddar, cubed
6 oz Monterey Jack, cubed
Salt and Pepper to taste
Instructions
In a medium pot, cook pasta in salted, boiling water until well done (we always had very soft pasta with this dish).
Drain pasta and return to pan on reduced heat.
Add tomato sauce and tomato paste. Stir gently into pasta.
Cook on low heat for a few minutes until pasta and sauce is hot. Stir occasionally, not too much.
Add half of the cheese cubes and carefully fold into the pasta.
Add the remaining cheese cubes and carefully fold into the pasta.
Turn off the heat, cover the pot and leave it on the burner until the cheese has melted.
Notes
You can add red chile flake, fresh basil, jalapeno and/or fresh chopped tomato to the dish to spice it up. The base Mac n Cheese is good as is, but it is easily elevated with some spice or fresh herbs.
Recipe by plenty of snacks... at http://plentyofsnacks.com/moms-tomato-mac-n-cheese/