Vikki's Baked Macaroni & Tomatoes

 A good side dish or as a meal.

1 lb. macaroni
4 Tbsp. butter
2 cups half and half
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. garlic powder
2 cups shredded mild cheddar
1 (14-15 oz.) can stewed tomatoes (keep the juice)

Cook pasta according to package direction.  It will cook in the oven later, so al dente is fine.

I use a cast iron skillet for this dish because I do everything else in the skillet, but you could use a regular baking dish (but, if you do, I would spray with a little cooking spray).

Melt the butter in skillet.  Add the flour and stir to combine.  You are making a roux here.

Add the half and halt, pepper and garlic powder.  Simmer on medium for 4-5 minutes.
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Pour the juice from the Stewed Tomatoes into a small bowl.  Then, chop the tomatoes a bit.  Add the tomatoes and the juice to the skillet and simmer for about 5 minutes.  The sauce will thicken.

Remove from heat.  Stir in the shredded cheddar and mix well.  Then, stir in the cooked macaroni.

Bake at 350 for about 35-40 minutes and is golden brown.