My Own Macaroni and Cheese The Best Recipes

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My Own Macaroni and Cheese

"I am one of those folks who in no way follows the recipe, so this recipe is incredible because it lends itself to that very well. It's also a fantastic dish to throw in all the left over meat and veggies that you may have. Generally I upload substances until it tastes proper."

Ingredients :

2 slices bacon
4 cups macaroni
1 pinch dried basil
1 teaspoon olive oil
1 (14.Five ounce) can stewed tomatoes
1 cup shredded Cheddar cheese
1 inexperienced bell pepper, chopped
2 carrots, chopped
1 cup shredded Cheddar cheese
1 tomato, sliced
2 teaspoons dried basil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

Preheat oven to 400 levels F (two hundred ranges C).
Place bacon in a large, deep skillet. Cook over medium high heat till frivolously brown. Drain, fall apart and set aside.
In big pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil till al dente. Rinse with cool water. Drain.
Meanwhile, use a blender to mash the complete peeled tomatoes. In a big bowl integrate mashed tomatoes, 1 cup of the grated Cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. Mix nicely. Add the cooked macaroni and toss properly to coat lightly.
Place in 2 quart baking dish. Sprinkle the closing 1 cup grated Cheddar cheese and a pair of teaspoons basil on top. Layer the sliced tomatoes over all.
Bake in preheated oven for 20 mins.

Notes :

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