Stewed tomatoes and Mac & Cheese. A Delaware classic popular in school cafeterias in the 80s. What's not to love?
No measure instant mac & cheese
Elbow macaroni ( I used 3 handfuls - made 2 servings)
1 Can Stewed Tomatoes
Cook macaroni and heat tomatoes.
Dran macaroni and return to pan. Add spoonful of butter and big splash of milk. Add a few spoonfuls of nutritional yeast, a dash of salt, a shake of onion powder, and a sprinkling of garlic powder and stir.
Serve with stewed tomatoes and enjoy!
My friend Carey adds a lot more sugar to the stewed tomatoes, but they're OK right out of the can, too.