Mexican Macaroni

  • Yield: 8 servings


2-- (10-ounce) cans Ro-Tel tomatoes, undrained
1medium onion, chopped
1/2teaspoon salt
1/4teaspoon pepper
1tablespoon Worcestershire sauce
1-- (8-ounce) box small macaroni shells
1pound Cheddar cheese, grated
1/2cup cracker crumbs
-- Butter


  1. Combine tomatoes, onion, salt, pepper and Worcestershire sauce in heavy saucepan.
  2. Cook over medium heat 20 to 30 minutes to reduce liquid.
  3. Cook macaroni according to package directions.
  4. In greased 2-quart baking dish, layer macaroni, tomato sauce and cheese.  Repeat.
  5. Top with cracker crumbs.  Dot with butter.
  6. Bake at 375F for 20 to 30 minutes.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).