This recipe is the whole reason I bottle tomatoes. Seriously. With  fresh, garden stewed tomatoes, this recipe can't be beat! I have made a few modifications over the years, but it's still Easy and Yummy. I probably have made this meal more then any other meal!!! Maybe because I started making it when I was 6!  

Ingredients

12 ounces gluten-free macaroni noodles (I like Barilla gluten-free noodles)
1 quart stewed tomatoes or 24 ounces canned diced tomatoes
1 and ½ cups cashew milk
8 ounces cheddar cheese (more if you like a lot of cheese)
1 teaspoon sea salt
1/8 teaspoon fresh ground pepper

     Directions Below

 

 

 

 

Step ONE:

12 ounces gluten-free macaroni noodles (I like Barilla gluten-free noodles)

Cook 2 minutes less then package directions. You want pasta slightly firm. Drain, put back in pan. No need to rinse.

Step TWO:

1 quart stewed tomatoes or 24 ounces canned diced tomatoes

1 and ½ cups cashew milk

1 cup cheddar cheese, cut in small cubes (add more cheese if you want)

1 teaspoon sea salt

1/8 teaspoon fresh ground pepper

Add above to Step ONE. Stir, put on medium heat with lid on. Cook until it reaches a gentle boil, approximately 5-10 minutes. TASTE- need more salt or cheese? Add more to your liking! Wait until cheese melts and serve. 

Options:

This is GREAT for camping!!!

For a different twist, omit cashew milk.

Canned diced tomatoes can be substituted for stewed tomatoes. Results will vary.

Chickpea noodles taste wonderful in this!

Traditionally this was meant to go in the oven. If you prefer this method, after adding ingredients in Step TWO, place in casserole dish and put in a preheated 350 degree oven until cheese melts. Approximetely 20 minutes.