Cheesy Pasta and Tomatoes
Serving Size / Yield
- 1 lb. elbow macaroni
- 8 oz. extra sharp cheddar cheese
- 8 oz. Swiss cheese
- 2 15 oz. cans stewed tomatoes
Boil macaroni and add dash of salt and cook until done. Drain and put back on stove. Add tomatoes and stir until mixed. Add cheeses and stir all together until cheese is all melted and it's hot. Serve with a salad and bread.