Recipe: The Cheese Thing (pasta baked with cheese and tomatoes)

THE CHEESE THING

1 pound penne or other tubular pasta
1/2 pound sharp cheddar cheese
1/2 pound mild cheddar cheese
1 (28-ounce) can whole, peeled tomatoes with juice
1 stick unsalted butter
2 tablespoons sugar
1 teaspoon salt

Cook penne in boiling, salted water until al dente, about 8 minutes.

Meanwhile, cut both cheeses into 1/2-inch cubes. Leave tomatoes in their juice and cut into bite-sized pieces.

When pasta is cooked, drain and return to pot. Add butter and stir until almost melted. Add cheese, tomatoes, sugar and salt and stir well. Pour mixture into a 2-quart baking dish. For best results, let sit in refrigerator for 12-24 hours.

WHEN READY TO BAKE:
Preheat oven to 400 degree oven F.

Bake on center rack of oven for about 1 hour, or until bubbly and noodles poking out of top have browned considerably.

Serve hot as an entree with a salad, or as a side dish for meat, or cold for breakfast the next morning.

Servings: 8
Source: Cook Something by Mitchell Davis