I grew up loving my mom's macaroni and cheese, which was basically a Betty Crocker recipe (the notes I got from her years ago are filed someplace) with the addition of a can of cooked tomatoes (I forget which variety, but that's also in the notes) stirred in. I consequently grew up in the belief that that's how macaroni was always prepared, because it was years before I had anyone else's, or ate it out anywhere except in a cafeteria line or Howard Johnson's or someplace like that...and I always found those a little "plain" without the tomatoes!
In later years I finally discovered multi-cheese and other varieties, most of which have been delicious beyond words (I could eat a pound of it right now), but I'm sorry to say I haven't kept track of where I had them or who created them.
