Macaroni and Cheese III

Macaroni and Cheese III

41

"A rich macaroni and cheese recipe, with lots of sharp Cheddar cheese. Especially good with the addition of browned ground beef or spicy sausage."

Ingredients

35 m servings 557 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
  2. In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
  3. Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.
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Reviews

41
  1. 49 Ratings

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I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy, not too salty (I like that) and quick....

DELICIOUS and EASY!! I love that this recipe doesn't use any canned soup--too much sodium! Changes I made: sour cream in place of the yogurt, canned diced tomatos in place of the stewed tomat...

Delicious and so FAST and EASY! My kids loved it too. Like some others here, I too added more sharp cheddar. I also used diced canned tomatoes with onion, a tad more yogurt, (great secret ingre...