:
2 pounds elbow macaroni
8 ounces Colby-Jack cheese, cubed
8 ounces Cheddar cheese, cubed
8 ounces white Cheddar cheese, cubed
2 (14 ounce) cans stewed tomatoes, undrained, crushed
1 cup dry bread crumbs
Directions:
Preheat oven to 350 degrees. Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top.
Bake 30 minutes in the preheated oven, until bubbly and lightly brown.
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