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Ingredients
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1 (16 ounce) package macaroni
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2 ½ cups shredded sharp Cheddar cheese
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½ cup plain yogurt
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1 tablespoon butter
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1 (14.5 ounce) can stewed tomatoes
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⅛ teaspoon celery seed
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salt to taste
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ground black pepper to taste
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¼ tablespoon dried basil
Directions
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In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
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In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, 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.
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Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.
Nutrition Facts (per serving)
557 | Calories |
23g | Fat |
62g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 557 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 14g | 69% |
Cholesterol 67mg | 22% |
Sodium 539mg | 23% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 26g | 52% |
Vitamin C 6mg | 6% |
Calcium 497mg | 38% |
Iron 4mg | 22% |
Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.