Friday, November 20, 2015

#3681 - Four Cheese Macaroni Casserole

(by Shirley McNevich)

3 cups raw macaroni
28oz. whole peeled tomatoes (drained and chopped; you can use fresh tomatoes if you have them)
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. basil
salt (to your taste)
pepper (to your taste)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan cheese
1/4 cup crumbled feta cheese

Cook macaroni in salted water until softened but still chewy. Drain but DO NOT RINSE. In a large bowl add drained (still hot) macaroni, 1 cup of the cheddar cheese, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese--stir carefully until cheeses melt. In a separate bowl add chopped tomatoes, Italian seasoning, oregano, basil, salt and pepper--stir well. Pour the tomato mixture into the pasta mixture--stir to combine. Pour the whole mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese and all of the feta cheese over the top. Bake at 350 degrees 20-30 minutes. Note: you can omit the feta cheese if you don't like feta cheese.

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