Canadian Bacon Macaroni and Cheese INGREDIENTS 105 g elbow macaroni 6 strips Canadian-style bacon 25 g margarine 20 g all-purpose flour 240 g canned tomatoes, half-drained 115 g shredded Cheddar cheese DIRECTIONS Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. While macaroni is boiling, fry or broil bacon and place on paper towelling to drain. Cut into bite size pieces. Melt margarine in a large saucepan over medium low heat. Stir in flour, then tomatoes and wait for sauce to thicken, stirring occasionally. When thickness is to your liking, stir in cheese until it has melted. Stir in cooked macaroni and bacon and heat through. Serve hot. Do u think if i use diced tomato NOT FROM A CAN just chopped up will the sauce still "thicken" and taste alright?? Please Help

go natural. avoid those canned stuffs, they'll kill you/

Yes, just add them at the end, the sauce will already be thick.

Sounds great to me. The only thing is that in my experience shredded cheddar cheese does not melt well to use as a sauce. I don't think it will make too much of a diffrence on the tomatoes.

I think you'll be fine, mate. The tomatoes most likely have enough liquid and you'd still have the same flavour. Probably healthier, too - less preservatives and chemicals

You need to peel fresh tomatoes before cooking them in a sauce or the skins roll off and curl into tight little sticks. Just pop them in boiling water for 1 minute, remove from water allow to cool until you can handle them. The skins peel right off. You may want to simmer the chopped tomatoes for a few minutes to bring out their flavor and so they won't be raw tasting. You'll probably need a little extra liquid for your sauce. Chicken broth will be fine. Or scoop out some pasta water before you drain it and add that as needed if it's too dry.