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Homemade Macaroni and Cheese



2 cups elbow macaroni
1 Tbsp vegetable oil
1- 16 ounce can whole tomatoes
2 tsp minced onion
1/4 tsp cumin
1/8 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
3/4 cup cheddar cheese, shredded

Bring a pot of salted water to a boil.  Add the macaroni.  Add 1 Tbsp vegetable oil and cook until tender.  Rinse in cold water and set aside.


Drain the tomatoes, reserving the juice.  Chop the tomatoes.  Add the spices to the reserved tomato juice.


Put the macaroni back in the pot.  Toss with the olive oil.  Add the chopped tomatoes and tomato juice to the pan.  Top with the shredded cheese.  Mix, and then cover the pot and put over heat and stir frequently until hot.



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