Macaroni and Cheese III

The lively flavors of sharp Cheddar cheese, tangy yogurt, and stewed tomatoes dress up the sauce for this comforting stovetop macaroni and cheese. A bit of celery seed and dried basil are tasty additions.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 557 Calories

Ingredients

• 1 tablespoon butter
• ½ cup plain yogurt
• salt to taste
• ground black pepper to taste
• 1 (14.5 ounce) can stewed tomatoes
• ¼ tablespoon dried basil
• 1 (16 ounce) package macaroni
• 2 ½ cups shredded sharp Cheddar cheese
• ⅛ teaspoon celery seed

Recipe Instructions

Step 1

In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.

Step 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.

Step 3

Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.