skip to main
|
skip to sidebar
Tomato Macaroni and Cheese
Time: 1 hrs 15 mins
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
- 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.
0 komentarze :
Prześlij komentarz