Mac & Cheese
Yield
1 casserolePrep
35 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
pasta, elbow macaroni
|
*
|
| 24 | ounces |
tomato sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 ½ | cups |
chicken broth
|
|
| 12 | ounces |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
pasta, elbow macaroni
|
*
|
| 693.6 | ml/g |
tomato sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 355 | ml |
chicken broth
|
|
| 346.8 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
Cook the noodles according to package directions.
In a large bowl, mix the noodles, tomato sauce and cheese together well.
Pour into large round casserole dish. Pour 1 cup chicken broth over mixture.
Let stand for 15 to 20 minutes. Pour remaining broth over mixture and bake for 45 to 60 minutes or until bubble in center. Let stand 10 minutes before serving.
