A rich macaroni and cheese recipe, with lots of sharp Cheddar cheese. Especially good with the addition of browned ground beef or spicy sausage.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.

    Advertisement
  • 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.

  • Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

Nutrition Facts

557 calories; 22.6 g total fat; 67 mg cholesterol; 539 mg sodium. 62.4 g carbohydrates; 25.8 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2009
I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy not too salty (I like that) and quick. The only thing I didn't use was tomatoes out of personal preference. Saw absolutely no reason to make all the changes everyone suggests -- plenty of sauce came together fine plenty cheesy. Really good!:) Read More
(26)

Most helpful critical review

Rating: 3 stars
09/27/2010
I enjoyed this recipe but had a few problems. I used a bit of tomatoe sauce milk and extra sour cream (to replace plain yogurt) to try and make a creamier sauce which failed but gave it a unique flavor (w/seasonings). I'd also suggest using less butter to avoid a strange oiley gritty texture. The end result wasn't exactly what I wanted but people really liked it. Next time though I'll stick to what the recipe calls for. Read More
(7)
49 Ratings
  • 5 star values: 23
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/12/2009
I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy not too salty (I like that) and quick. The only thing I didn't use was tomatoes out of personal preference. Saw absolutely no reason to make all the changes everyone suggests -- plenty of sauce came together fine plenty cheesy. Really good!:) Read More
(26)
Rating: 5 stars
02/12/2009
I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy not too salty (I like that) and quick. The only thing I didn't use was tomatoes out of personal preference. Saw absolutely no reason to make all the changes everyone suggests -- plenty of sauce came together fine plenty cheesy. Really good!:) Read More
(26)
Rating: 5 stars
10/19/2006
DELICIOUS and EASY!! I love that this recipe doesn't use any canned soup--too much sodium! Changes I made: sour cream in place of the yogurt canned diced tomatos in place of the stewed tomatoes a little more cheese. This will be our mac and cheese recipe from now on. Read More
(20)
Advertisement
Rating: 5 stars
06/16/2005
Delicious and so FAST and EASY! My kids loved it too. Like some others here I too added more sharp cheddar. I also used diced canned tomatoes with onion a tad more yogurt (great secret ingredient by the way..tangy!) twice as much basil and 2 minced garlic cloves. I also added some extra shredded cheese on top and put it under the broiler for 3 minutes to brown the top. YUMMY!!! I think next time I'll try it with some browned ground turkey. Read More
(18)
Rating: 5 stars
02/10/2005
This is the family favorite mac & cheese; my comfort food. Like the addition of yogurt. I don't use butter use whole wheat macaroni & no fat yogurt. Read More
(17)
Rating: 5 stars
10/02/2008
very easy to make although i didn't follow the recipe exactly. I didn't use the tomatoes nor did i have any celery seed. I added 1/4 cup more yogurt and about 2-3 tbsp of dijon mustard for a little zip... still came out very well! with just enough sauce for the macaroni. Read More
(13)
Advertisement
Rating: 5 stars
08/24/2004
This was the best macaroni and cheese I've ever had. I didn't have celery seed so left it out but added garlic powder paprika and chopped onion as per other reviewer's suggestions. The stewed tomatoes and sharp cheddar really gave it that extra kick. My bf hates leftovers but he gobbled them all up the next day! Read More
(12)
Rating: 4 stars
07/09/2008
Great! I used this for a party and it still tasted great without the celery seed because I couldn't find it. Read More
(9)
Rating: 5 stars
12/13/2004
Super yummy although I did make lots of changes since I didn't have all of the ingredients around. I used half monterey jack cheese and half cheddar and instead of stewed tomatoes I used a can of diced tomatoes with minced onions italian seasoning garlic powder and green chilis. It turned out really well. Next time I do think I'll put the finished product in a baking dish smother with cheddar cheese and bake until melted over the top for presentation. Read More
(9)
Rating: 5 stars
09/20/2010
I never thought of putting tomatoes into mac and cheese but loved it. My grandson loves noodles so I came on line to find a recipe and glad I tried it out. He loved it too. I made a couple changes though because I didn't have some ingredients. I used milk instead of yogurt and sauted some onion and celery in the butter instead of celery seed and basil. I also used fresh cherry tomatoes from the garden. I blanched them first and squeezed out the pulp then threw out the skins. I just guessed on the quantity and it turned out a little runny so I added a small amount of corn starch that I mixed with a touch of milk before adding to the noodle mix. This is a great recipe. Read More
(9)
Rating: 3 stars
09/27/2010
I enjoyed this recipe but had a few problems. I used a bit of tomatoe sauce milk and extra sour cream (to replace plain yogurt) to try and make a creamier sauce which failed but gave it a unique flavor (w/seasonings). I'd also suggest using less butter to avoid a strange oiley gritty texture. The end result wasn't exactly what I wanted but people really liked it. Next time though I'll stick to what the recipe calls for. Read More
(7)