Woodhouse's Mac and Cheese

A crowd-pleasing side that can serve as a lunch unto itself.

Ingredients

 * 16 oz elbow macaroni pasta
 * 1 and 1/2 cups heavy cream
 * 20 oz diced tomatoes and green chiles (recommend Rotel)
 * 6 cups of shredded cheddar cheese

Instructions

 * 1) Set oven to 400 F
 * 2) Cook pasta according to box instructions, then drain and return to the pot.
 * 3) Mix the diced tomatoes and chiles, heavy cream, and 4 cups of shredded cheddar in the pot with the pasta
 * 4) Dump mixture into a 9x13 inch casserole dish and cover with remaining 2 cups of shredded cheddar.
 * 5) Cover with foil and bake for 30 minutes
 * 6) Remove foil and bake for another 15 minutes
 * 7) After 15 minutes, check for light browning of the cheese. If none exists, bake for 5 more minutes.
 * 8) Let stand for 10 minutes before serving.