Recipe for Old-Fashioned Baked Macaroni and Cheese with Tomatoes 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 lb elbow macaroni just over 2 cups raw
1/2 lb cheddar cheese used more
1 can tomatoes (28 oz)
1 tsp granulated sugar
1/2 tsp dried summer savory or oregano Italian
1/2 tsp salt (2ml)
1/4 tsp freshly ground pepper
1/2 tsp Worcestershire sauce
2 x eggs beaten
Instructions:
Instructions: 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 (3L) casserole.

Meanwhile, shred half of the cheese; set aside. Thinly slice remaining cheese, set aside.

Drain 3/4 cup (175ml) 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 (180 C) for 40 to 50 min, or until top is golden brown.

NOTES : Can divide this recipe between 2 - 6 cup (1.5L) casserole dishes and reduce cooking time to 35 min. Freeze the second one for another time.

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