Baked Macaroni and Cheese

We were raised Catholic and during lent this was always one of my favorites. This is such a great comfort food, so this was always so good when it was so cold and windy. My mom was the best cook in the world. There were 8 children in our family and my mom would always make home made cakes and cookies for our lunches for school. We would sometimes trade our friends our homemade goodies for Tastykake's and we both thought we were getting a great treat.


8 servings


One pound of macaroni 2 lb. Extra Sharp White Cheese (I use Kraft Extra Sharp White Cheese in the block) 2 cans of Campbells Tomato Soup 1 sm can of Hunt's Tomato sauce

Nutritional information

No nutrition information available


Cook macaroni per instruction on box. You can either slice uniform slices of extra sharp white cheese or you can grate. Drain macaroni and place back in the pot you used to cook the macaroni. Pour tomato soup and sauce over the macaroni to mix. In a greased 3 qt. casserole dish pour ⅓ of the macaroni in dish and layer with cheese, continue for the next 2 layers making sure you have a generous layer on top. Bake @ 350 for 45 to 50 minutes.