INGREDIENTS
2 cans
(14-1/2 ounces each) diced tomatoes
4 cups
Elbow macaroni
1/4 cup
All-purpose flour
2 tsp
Italian seasoning
1 tsp
Pepper
1 tsp
Salt
1/2 cup
Bread crumbs, dry
4 cups
2% milk
5/8 cup
Butter
2 cups
Cheddar cheese
2 cups
Mozzarella cheese, part-skim
1/2 cup
Parmesan cheese, grated