Tomato Macaroni and Cheese

piątek, 14 lutego 2014

Tomato Macaroni and Cheese

Time: 1 hrs 15 mins


  • 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


  • 1 In large pot of boiling salted water, cook macaroni until al dente. Drain well and transfer half to well-greased deep 12-cup casserole.
  • 2 Meanwhile, shred half of the cheese and dice remainder. Sprinkle half of each over macaroni in casserole. Top with remaining macaroni, then remaining cheese.
  • 3 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.).
  • 4 Bake, covered, in 350F oven for 40 minutes and uncovered 10 minutes or until top is golden brown.

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