Tomato Macaroni and Cheese
photo by *Parsley*
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 cups macaroni
- 1⁄2 lb low fat mozzarella
- 28 ounces diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1⁄2 cup dried breadcrumbs
- 2 tablespoons margarine, melted
directions
- In large pot of boiling salted water, cook macaroni until al dente. Drain well and transfer half to well-greased deep 12-cup casserole.
- Meanwhile, shred half of the cheese and dice remainder. Sprinkle half of each over macaroni in casserole. Top with remaining macaroni, then remaining cheese.
- Stir together tomatoes, Worcestershire sauce, mustard, salt, thyme and pepper; pour over macaroni. Toss bread crumbs with margarine; sprinkle evenly on top. (Casserole can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.).
- Bake, covered, in 350F oven for 40 minutes and uncovered 10 minutes or until top is golden brown.
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Reviews
-
This is a great mac-n-cheese recipe with the added bonus of my favorite veggie...tomato! After reading the previous review I decrease the pasta to a 12 oz. box of whole wheat penne, increased the cheese to 3/4 lb, used 2 14.5 oz. cans of Italian-style diced tomatoes and kept all the other ingredients the same. Great comfort food! Thanks for posting, Redsie!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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