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My Own Macaroni and Cheese

"I am one of those people who never follows the recipe, so this recipe is great as it lends itself to that very well. It's also a great dish to throw in all the left over meat and veggies that you may have. Generally I add ingredients until it tastes good."

Ingredients :

2 slices bacon
4 cups macaroni
1 pinch dried basil
1 teaspoon olive oil
1 (14.5 ounce) can stewed tomatoes
1 cup shredded Cheddar cheese
1 green bell pepper, chopped
2 carrots, chopped
1 cup shredded Cheddar cheese
1 tomato, sliced
2 teaspoons dried basil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. Rinse with cool water. Drain.
Meanwhile, use a blender to mash the whole peeled tomatoes. In a large bowl combine mashed tomatoes, 1 cup of the grated Cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. Mix well. Add the cooked macaroni and toss well to coat evenly.
Place in 2 quart baking dish. Sprinkle the remaining 1 cup grated Cheddar cheese and 2 teaspoons basil on top. Layer the sliced tomatoes over all.
Bake in preheated oven for 20 minutes.