2-3 cups long macaroni (preferably) or elbow macaroni
6-10 Kraft Cheese Slices (to taste) or you can split with half cheese slices, half cheddar
1 can (28 oz.) whole or crushed tomatoes - keep the liquid! (If you have whole tomatoes, crush them)
Pepper to taste
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Let's Make It
Boil & strain macaroni in large pot. On low heat, take a few cheese slices at a time and pull them apart and put them in with macaroni, stir, and wait a few minutes then add more.
Once you're done adding all the cheese that you would like, start pouring in the crushed tomatoes and stirring. I usually end up using about 3/4 of the whole can. Add your pepper.
Let sit and cook for about 15 minutes to make sure all cheese is melted, then serve! It's also especially good if you shred cheddar on the top and bake for about a half hour until cheese melts.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.