What’s the story behind this iconic comfort food?
Back in January, I won a gift card from the On the Edge blog for getting the “Anyway. . .” award – this essentially means that I was the commenter most likely to bring off track conversations back on topic. Ha.
Anyway. . .
I happily received a gift card to Mingle, a fairly new restaurant in Albany that replaced The Wine & Diner (which I had loved). The fiance and I checked it out, went back with my parents, and just went for a third time last night to celebrate our four year anniversary.
Okay, this recipe is actually called “Macaroni Tomato Casserole” and it’s from The Rookie Cook Cookbook, but it’s basically macaroni and cheese. With tomatoes.
- 1 1/2 cups elbow macaroni
- 1 medium onion, chopped
- 2 tsp and 1/2 tsp salt
- 1 (10 oz) can diced tomatoes, undrained
- 1 (14 oz) can condensed tomato soup
- 1/2 cup water
- 2 cups grated Cheddar cheese, divided
- 1/4 tsp black pepper