• prep: 10 min
• cook: 1 hr
• total: 1 hr 10 min

servings:

I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon

• 2 cups elbow macaroni, cooked and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1/2 teaspoon onion salt, optional
• 1/4 teaspoon pepper
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons butter

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