1 lb elbow macaroni 8 oz extra sharp cheddar cheese 8 oz Swiss cheese 2 15 oz cans stewed tomatoes. You can use the shredded cheese makes it easy.
No nutrition information available
Boil macaroni (add dash of salt) until el dente. Drain and put back on stove and add your tomatoes stir until mixed. Add cheeses and stir all together until cheese is all melted and it's hot. Serve with a salad and bread. ENJOY!