Tomato-Cheese Macaroni
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INGREDIENTS 7-ounces uncooked macaroni, about 2 cups
1 medium green pepper, chopped
4 green onions, with tops, sliced, about 1/2 cup
2 tablespoons vegetable oil
1 (16-ounce) can whole tomatoes
1 (8-ounce) can tomato sauce
1/4 teaspoon pepper
3 cups shredded process American cheese, about 12-ouncesHeat oven to 350 degrees. Cook macaroni as directed on package; drain. Pour hot macaroni into ungreased 2-quart casserole.
Reserve 3 tablespoons chopped green pepper. Cook and stir remaining green pepper and the onions in oil in 2-quart saucepan until onions are tender, about 5 minutes. Stir in tomatoes, with liquid, tomato sauce and pepper; break up tomatoes with fork. Heat until tomatoes are hot; pour on hot macaroni.
Stir 2-1/2 cups of the cheese into macaroni mixture. Bake uncovered 25 minutes. Sprinkle with remaining cheese; bake uncovered until cheese is melted, about 5 minutes. Garnish with reserved green pepper.
Makes 6 servings