mom-mom’s macaroni and cheese
- 1 pound elbow macaroni, cooked and drained
- 1 jar Newman’s Own Fire Roasted Tomato & Garlic Pasta Sauce
- 12 ounces sliced bacon, cut into 1 inch pieces
- 8 ounces extra sharp cheddar cheese, sliced or shredded
- Preheat oven to 350˚.
- In a medium casserole dish, layer the pasta, pasta sauce, bacon, and cheese. Repeat for 2 more layers.
- Bake for 60-70 minutes, or until the cheese is melted, and the bacon is cooked through.