With love, from our simple kitchen to yours. This recipe calls for cheddar cheese, but feel free to use any type of cheese that you like! Try Mexican blend or American cheese.You could also use any other type of canned tomatoes (like salsa or tomatoes with green chilies) to add a bit more flavor. Heat a large skillet over medium-high heat. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Bring a large pot of lightly salted water to a boil. I used canned tomatoes, but feel free to use your favorite fresh tomatoes. Preheat oven to 350 degrees F (175 degrees C).
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