Mac and Cheese with Tomatoes

This picture doesn't look as good as it smells....

This recipe is a winner!

Easy, fast and tasty...either a meal or a side dish.

I saw this in "Country Living Magazine" this month and did a few changes...this is a delicious "Fall" recipe

Mac and Cheese with Tomatoes

Ingredients:

3/4 lb of shell macaroni cooked

2 cups shredded cheddar and Monterey Jack Cheese

1 cup sour cream

2 (15 oz) cans of stewed tomatoes, drained

Parmesan Cheese for top

Directions:

Heat oven to 350

Grease a 13 x9 casserole dish.

Cook macaroni and drain, put noodles in greased dish.

Mix together the cheese, sour cream, and drained tomatoes.

Pour over top of noodles.

Sprinkle Parmesan cheese on top.

Bake 45 minutes or until top is crispy.