This is for Kathy from Long Island. I've never been
to the restaurant she named, as I've only been in New York once, but this
macaroni & cheese has tomato & is so different from my southern ones, maybe it's
the right one ! It is very good, I know that for sure, TNT.
Italian Baked Macaroni and Cheeses
2 - 4 oz. canned parmesan cheese
1/2 T. olive oil
8 - 12 oz shredded cheddar or cheddar-Colby cheese
1 1/2 c. fresh bread crumbs
12 oz. linguini, spaghetti, or fettuccine
2 T. butter or margarine, divided
2 # 2 cans diced tomatoes with garlic & herbs*
Seasoned Pepper, divided, Lawry's is good
Mix cheeses & a dash of pepper & set aside. Cook pasta as package directs,
drain, & toss with oil.
Butter a 9" x 13" baking dish with a little of the butter; put in 1/3 of the
sauce, 1/3 of the pasta, & 1/3 of the cheeses; repeat twice more. Scatter on
crumbs, dot with rest of butter, & dust with a bit more pepper. Bake at 375? 20
- 30 minutes, or till top browns & whole dish is very hot & bubbly. Serves 6.
*You can use a combo of tomato sauces, etc., but be sure there are lots of
chunky pieces in it, even if you have to cut up a ripe tomato. Keeps 4-5 days if
covered tightly. Re-heats fine in microwave, sprinkled with a little water. One
of our favorite meatless dishes.
Marilyn in FL
http://www.nancyskitchen.com
