1 (16 oz.) pkg. elbow macaroni noodles
1 (15 oz.) can diced tomatoes
8 oz. block sharp cheddar cheese
16 oz. (1/2 block) Velveeta cheese
1 1/2 cups of milk (2% or vitamin D)
salt and pepper, to taste

Bring water to a rapid boil, add the box of macaroni and cook uncovered for 8 minutes stirring frequently. While the noodles are boiling, cut cheese into small blocks. The 2 kinds of cheese should be on separate plates so they don't combine.

Once the noodles are done, drain them and place back into the pot on a separate burner that is not on. Stir in the can of diced tomatoes.

Preheat oven to 350°F.

In a medium sauce pan, pour in the 1 1/2 cups of milk. Turn to medium heat. When milk gets hot, start to stir in the Velveeta cheese one block at a time; (DO NOT STOP STIRRING OR LEAVE THE MILK AND CHEESE SAUCE! - This will cause your sauce to burn.)

Once you have all the Velveeta cheese melted and mixed with the milk, set aside.

In a medium sized clear Pyrex baking dish, add sharp cheese blocks to the tomato and noodles mix. Mix together. Pour all of the mix into the Pyrex dish then add the milk and Velveeta cheese mix on top.

Be careful not to overfill the Pyrex dish.

Place in the preheated 350°F oven for 45 minutes, let cool for 15 minutes and serve.

This is a great way to get the kids to eat a tomato....

Submitted by: Holly B.