my own macaroni and cheese

Ingredients

• Servings: 4
• 2 slices bacon
• 4 cups macaroni
• 1 pinch dried basil
• 1 teaspoon olive oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup shredded cheddar cheese
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 1 cup shredded cheddar cheese
• 1 tomato, sliced
• 2 teaspoons dried basil

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. rinse with cool water. drain.
• meanwhile, use a blender to mash the whole peeled tomatoes. in a large bowl combine mashed tomatoes, 1 cup of the grated cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. mix well. add the cooked macaroni and toss well to coat evenly.
• place in 2 quart baking dish. sprinkle the remaining 1 cup grated cheddar cheese and 2 teaspoons basil on top. layer the sliced tomatoes over all.
• bake in preheated oven for 20 minutes.