500 ml elbow macaroni, cooked & drained 1 lb
30 ml butter 2 tbsp
1 onion, chopped
1 can cream of mushroom soup
125 ml milk 1/2 cup
500 ml cheddar cheese, shredded 2 cup
796 ml can stewed tomatoes, drained 28 oz
salt & pepper to taste
Prepare macaroni according to package directions, undercooking slightly; drain. In a medium pan; melt butter, add onion and saute until tender. Add soup and milk, stir until smooth. Add cheese and tomatoes, cook, stirring constantly, until cheese melts. Add cooked macaroni to the cheese/tomato mixture; mixing well. Pour into a buttered 2 quart (2 L) casserole dish. Bake in a 350 F (180 C) oven for about 30 minutes or until hot and bubbly. Stir just before serving.
Serves 4