Tomato Macaroni and Cheese

Tomato Macaroni and Cheese


47 people made this

Due to the addition of tomatoes and celery seed this rich and sharp macaroni and cheese is even better than the original! You could also add some beef mince.

Lucille Paquette

Serves: 7 

  • 500g macaroni
  • 2 1/2 cups grated sharp Cheddar cheese
  • 1/2 cup plain yoghurt
  • 1 tablespoon butter
  • 440g tinned diced tomatoes
  • 1/8 teaspoon celery seed
  • salt to taste
  • ground black pepper to taste
  • 1/4 tablespoon dried basil

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large pot cook macaroni in boiling salted water until al dente. Drain well.
  2. In a large saucepan over medium heat melt the grated Cheddar cheese, plain yoghurt, 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. Shut off burner and let sit for 10 minutes with lid on, stirring occasionally.
  3. Serve warm.

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