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Macaroni and Cheese
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  • 1 large onion, chopped finely
  • 1 can cream of mushroom soup
  • 1 large can whole tomatoes, drained and coarsely chopped
  • 1 lb (.5 kg). block cheddar cheese, grated
  • 1 lb (.5 kg). elbow macaroni
  • 1/2 cup (125 ml) milk
  • Italian flavored bread crumbs
  • Cook noodles al dente.
  • Saute onions in butter till soft.
  • Add soup and milk; stir till bubbly.
  • Add cheddar cheese; stir till melted.
  • Add tomatoes; stir to mix.
  • Drain hot noodles and rinse with cold water
  • Add noodles to cheese mixture; stir to combine.
  • Pour in baking dish.
  • Sprinkle with bread crumbs.
  • Bake at 350 degrees (175 C.), for about 1 hour, or until hot and bubbly.
You may substitute cheddar cheese soup for cheddar cheese, but it comes out better with the real cheese.

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