Recipe: Italian Macaroni and Cheese

I found this recipe, which most resembles the one you're describing. I also found others that have Italian tomatoes in them. Others contain ground beef or turkey, cottage cheese, or Parmesan cheese; but none has both the mild and sharp cheese. Let me know if any of those sound more like your friend remembers.

I'm sorry this recipe does not specify can or package weights. It also doesn't mention a baking pan size, but this could easily be halved and would probably fit in a 9 x 13" or 12 x 15" rectangle.

ITALIAN MACARONI AND CHEESE

2 lbs. elbow macaroni, uncooked
1 lg. can Italian tomatoes with basil
1 tbsp. sugar
2 lg. cans tomato sauce
2 lg. cans tomato puree
2 pkgs. Mozzarella or Swiss cheese
2 lg. pkgs. sharp cheddar cheese
2 lg. pkgs. mild cheddar cheese
Salt, pepper, garlic salt and oregano
Salad oil

While waiting for the salted water to come to a boil, cut up all the cheese into small pieces and place in a bowl. Toss until the varieties are blended evenly. Set aside.

In a large saucepan, crush the tomatoes; mix in the sugar, tomato sauce, and tomato puree. Heat on low flame.

When the macaroni is cooked al dente, drain.

Spread a small amount of salad oil in the bottom of a baking pan and then spread some of the warm sauce on top of it. Then add a layer of macaroni, a layer of cheese, a layer of sauce. Top it with some salt, pepper, garlic salt and oregano. Continue doing this until you have filled the pan. (This amount usually takes 2 baking pans.) The very top layer should be cheese.

Bake in a preheated oven of 325 degrees for about 1 hour.

For variety, tiny meatballs can be put in between the layers and a few scattered on top.