Mac and Cheese Updated

This tomato macaroni and cheese recipes is one of our favorites. It is super easy to make, reheats and freezes well, and can do double duty either as a side dish or main meal.

Everything can be made ahead the night before and popped in the oven for an hour before supper.

This tasty recipe is definitely not the mac and cheese you grew up with!

• 1/2 cup chopped onions
• 1 small jalapeno finely chopped (optional)
• 3/4 red pepper, chopped
• 1 1/2 cup uncooked elbow or small shell macaroni
• 1 cup cubed cheddar cheese
• 14 oz can of diced tomatoes
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp pepper

Mix everything together in a big bowl. Spray a deep casserole dish with cooking spray.

Pour mixture into dish and let sit for 1 hour or better overnight in fridge. When you let it sit the macaroni in essence cooks partially by soaking up the fluid. Bake for 1 hour at 350 degrees F.

Divide into 4 portions (or smaller portions if being used for a side dish) and serve with a side of salad and vegetable.

For leftovers, store in individual serving containers in the fridge or freezer. When reheating in microwave add a tsp of water, heat, stir and serve.