Ingredients
2 cups elbow macaroni, cooked and drained1 can (28 ounces) diced tomatoes, undrained1/2 teaspoon onion salt, optional1/4 teaspoon pepper2 cups shredded cheddar cheese, divided2 tablespoons butter
Preparation
In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.
