Prep 10 mins
Cook 30 mins
This is different from most mac and cheese with tomatoes recipes, as it does not use flour or milk. It's good for potluck suppers. My boyfriend made this with no low-fat adjustments, and it was pretty darn good. I personally would have used low-fat cheese and yogurt instead of sour cream. This was from the October 2009 edition of Country Living magazine. It's really easy to make too.
- 2 cups shell macaroni
- 1⁄4 cup cheddar cheese, grated
- 1⁄4 cup monterey jack cheese, grated
- 1⁄4 cup provolone cheese, grated (or use Mexican cheese blend for all three cheeses)
- 1⁄2 cup sour cream
- 1 (15 ounce) candiced stewed tomatoes, drained
- 1 tablespoon unsalted butter
- 2 teaspoons fresh oregano
- Preheat oven to 350°F Cook macaroni according to package instructions, drain and transfer to a 1 quart casserole dish.
- Stir in remaining ingredients and bake until bubbling, around 30 minutes.
This was delightfully different. So light and airy. If there's such a thing as "summer" comfort food, this would fit the bill. Thanks so much for sharing.
A great comfort food enjoyed by all. I did add some pepper. Easy to prepare . Loved it and will make this recipe again. Deserving of 5 stars
This was so delicious and different! I used 1 and 1/2 cups bow tie pasta with about 1 cup of cheese and I sprinkled it with some Italian seasoned bread crumbs and some parmesan cheese. It was divine!