MACARONI AND CHEESE WITH TOMATOES

1/2 cup butter or margarine
1 (12 oz.) pkg. elbow macaroni, uncooked
1 (14 1/2 oz.) can Del Monte Stewed Tomatoes
1 tsp. salt
14 tsp. white pepper
1 1/2 cups water
I tbsp. flour
1 (12 oz.) can evaporated milk
1/2 lb. sharp Cheddar cheese, shredded

Melt butter in large skillet. Add macaroni, tomatoes, salt and pepper. Cook, stirring occasionally, 5 minutes.

Add water; bring to boil. Cover and simmer 20 minutes or until tender.

Sprinkle in flour; blend well. Stir in evaporated milk and cheese. Simmer 5 minutes, stirring occasionally, until cheese is completely melted. Serve immediately.

Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988