macaroni and cheese caserole\ prep time about 4 hours maybe longer from start to finish depending) serves: family of 6. ingreedients: 1 pack of elbow macaroni (900 G pack). 2 cans of stewed tomatoes. 2 packs of shredded chedder & mozzarella, (see substitution 1 in substitutions section if you want to save money.) 1 lb of lean ground beef or medium ground beef. 2 sweet green peppers. ingreedient prepperration. 1. combine both packages of shredded cheese into a covered bowl and put the bowl of shredded mixed cheese into the fridge for later, because any heat makes cheese melt, you want your shredded cheese to stay firm. (see number one in the other notes section if you bought the blocked cheese instead of packaged cheese.) 2. Cut the two green peppers into small cubes, the smaller the better and place in a covered bowl and put it in the fridge. 3. Open the 2 cans of stewed tomatoes and mash with a potato masher until they are all mashed small, cover and place bowl in fridge to keep cool. 4. Cook the 1 lb. of ground beef on medium low heat and brake it into small bits as you cook, strain in an small screen strainer to remove the grease then place in a bowl, put to the side to cool. (see other notes number 2 for a work around for draining the ground beef) 5. Cook the elbow macaroni (900g pack) as the package says, then place into a sink of cold water to stop the cooking of the pasta, repeat if you need, till the pasta is cold. actual caserole prepperation You will need a roasting pan no smaller then (13 by 9 wide by 3.5 deep) this is an oval pan. If you have a bigger pan use it, the lid my fit over everything, the size I use is the roasting pan I have and I have to use foil to make a tent top over the roasting pan. the policy is the bigger the better. firstly, get the cheese, green peppers and stewed tomatoes from the fridge. next, Place a layer of stewed tomatoes and green pepper on the bottom of the roasting pan, then put a layer of macaroni then a layer of tomatoes, then green pepper and finally ground beef. Keep doing this in this order until you use all of it up. obviously cheese goes, where do you think? as the top layer! that's right! good job! Heat the oven to 350Degrees, when the oven is ready place your dish in the oven and bake until you can hear the cheese bubble, then remove the tent foil or lid and bake for ten more minutes, remove from oven and let stand for 10 minutes, then serve. substitutions 1. you can buy two 600g blocks, 1 mozzarella, and 1 chetter, and shred them yourself instead of buying the preshredded stuff if you want to save a little money. other notes 1. if you bought the blocks instead of the packages, then shred the blocks well and combine. remember to put the bowl into the fridge to ensure the cheese stays firm and cold. 2. a normal strainer will work to strain the ground beef or paper towel will work to soak up the grease as well.