skillet mac and cheese with evaporated milk

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Make your baked mac and cheese with tomatoes in a large skillet and add your tomatoes as the sauce thickens (before you add the cheese) and bake it all up together. (You can make homemade stewed tomatoes, but who has time for that? Me. Stewed tomatoes are so good on their own–they’ve been cooked down with celery, onion and seasonings and have a slow-cooked flavor straight out of the can.

Not diced, not chili-ready, not with basil and oregano. And now I realize I might be a borderline hard-headed idiot for not making it sooner.

Skillet mac and cheese with evaporated milk