This is not your traditional mac & cheese made with a bechamel sauce. It's very simple and consists only of macaroni cooked with tomatoes, then layered up with mushrooms and cheddar cheese.
My mom used to use casserole elbows (the big fat ones) when we were growing up, but I can never find them anymore so I use cavatappi - it's a big curly pasta and is fun to eat.
4 tsp. salt
1 1b. macaroni
16 oz. white mushrooms, sliced
1 Tbsp. butter
24 oz. sharp cheddar cheese, cut in thick slices
Grease a 9x12 baking pan with cooking spray and layer as follows:
- Half the macaroni/tomato mixture
- All the mushrooms
- The remaining macaroni/tomato mixture