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Old-Fashioned Baked Macaroni And Cheese With Tomatoes

pasta, cheese

1/2 pound elbow macaroni
1/2 pound Cheddar cheese
1 can (28 oz) tomatoes
1 teaspoon granulated sugar
1/2 teaspoon dried summer savory
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
2 eggs; beaten
1 cup milk

In large pot of boiling salted water, cook macaroni according to package directions or just until al dente (tender but firm); do not overcook. Drain well and transfer to well buttered 12-cup casserole. Meanwhile, shred half of the cheese; set aside. Thinly slice remaining cheese; set aside. Drain 3/4 cup of the juice from tomatoes and reserve for another use. Pour tomatoes and remaining juice into bowl; chop tomatoes. Stir in shredded cheese sugar, savory, salt, pepper and Worcestershire; pour over macaroni and mix well. Top with cheese slices. In small bowl, blend eggs with milk; pour over cheese-covered macaroni but do not stir. Bake in 350°F oven for 40 to 50 minutes or until top is golden brown.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 to 8 servings

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