Lighter Mac and Cheese With Tomatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
2 cups diced tomatoes, canned, drained |
1 1/2 cups macaroni, uncooked |
1 cup fat-free cheddar cheese, shredded |
1/2 cup fat free sour cream |
4 tablespoons parmesan cheese, shredded |
3 tablespoons breadcrumbs, plain |
Directions:
1. Preheat oven to 375 degrees.
2. Cook macaroni in boiling (not salted) water until al dente.
3. Drain macaroni, place back in pot and add the sour cream, stir well.
4. Add the tomatoes to the noodles and mix.
5. Add the cheddar cheese and 2 tablespoons of the parmesan and stir until well mixed.
6. Pour noodle mixture into square casserole dish.
7. Mix the remaining parmesan and bread crumbs and sprinkle on top of the casserole.
8. Bake until bubbly and brown (20-30 minutes) and enjoy!
|
|