Guest Author - Terri Perkins Fulton

Sounds funny, I know, but this recipe comes to me through my mother and is from her great-grandmother who came to the United States from Guanajato in 1915. She evidently adapted a version of the popular American dish to suit her Mexican tastes. Since it has been in the family for four generations of Mexican cooks, I consider it traditional and thought I'd share it. This dish is a wonderful entree served with a salad of fresh greens, sliced avocados and oranges tossed in a light cumin vinaigrette. It's also a great side to take to potlucks or barbecues.

NOTE - I have updated this recipe using Mexican recipe stewed tomatoes since they are available everywhere.

Serves 4 as a main course, 6 as a side dish

3 cups cooked macaroni

While macaroni is cooking, saute 1/4 C of chopped onion in about 2 T oil until translucent, about 8 minutes. To the onions add:

1 14 1/2 oz can Mexican recipe stewed tomatoes
1 10 oz can Las Palmas red enchilada sauce
1 teaspoon crushed dried rosemary
Salt to taste

Simmer this mixture about 10 to 15 minutes. Place the 3 cups of cooked macaroni in a buttered casserole dish and toss lightly with the tomato-chile sauce.

Sprinkle 3/4 cup grated cheddar cheese over the macaroni and toss to combine. Sprinkle an additional 1/4 cup of cheese over the top.

Cover the casserole and bake at 350 degrees until the cheese bubbles, about 20 minutes. Uncover and bake an additional 5 minutes. Let stand 5 minutes and serve.