- 2 cups elbow macaroni, cooked, drained
- 1 (28 ounce) can tomatoes with liquid, cut up
- 1/2 teaspoon onion salt
- 1/4 teaspoon pepper
- 2 cups shredded Cheddar cheese, divided
- 2 tablespoons butter or margarine
- 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 degrees F for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.