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Kosher recipe: Three Cheese Macaroni with Tomatoes
Published: 03/20/2009 by Chef Mendy
Serves 16 - Prep time: 15 minutes INGREDIENTS 2 pounds elbow macaroni 8 ounces mozzarella cheese cubed 8 ounces Cheddar cheese, cubed 8 ounces white Cheddar cheese, cubed 2 (14 ounce) cans stewed tomatoes, undrained, crushed 1 cup dry bread crumbs DIRECTIONS 1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. 2) Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. 3) In the baking dish, mix the cooked macaroni, mozzarella cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top. 4) Bake 30 minutes in the preheated oven, until bubbly and lightly brown. Total time: 55 minutes
