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Ingredientes
- 1 box 16oz elbow macaroni noodles
- 1 can 14 1/2oz diced tomato
- 8 ounce block sharp cheddar cheese
- 16 ounce block Velveeta cheese
- 1 1/2 c. of lowfat milk (2% or possibly vitamin)
- salt and pepper to taste
Direcciones
- Bring water to a rapid boil, add in the box of macaroni and cook uncovered for 8 min stirring frequently. While the noodles are boiling, cut cheese into small blocks. The 2 kinds of cheese should be on separate plates so they do not put together.Once the noodles are done, drain them and place back into the pot on a separate burner which is not on. Stir in the can of diced tomatoes.
- Preheat oven to 350 degrees.
- In a medium sauce pan, pour in the 1 1/2 cups of lowfat milk. Turn to medium heat. When lowfat milk gets hot, start to stir in the Velveeta cheese one block at a time; (Don't STOP STIRRING Or possibly LEAVE THE Lowfat milk AND CHEESE SAUCE! - This will cause your sauce to burn.)
- Once you have all the Velveeta cheese melted and mixed with the lowfat milk, set aside.
- In a medium sized clear pyrex baking dish, add in sharp cheese blocks to the tomato and noodles mix. Mix together. Pour all of the mix into the pyrex dish then add in the lowfat milk and Velveeta cheese mix on top.
- Be careful not to overfill the pyrex dish.
- Place in the pre-heated oven for 45 min, let cool for 15 min and serve.
- This is a great way to get the kids to eat a tomato....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 199 | 65% |
| Total Fat 22.31g | 28% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1046mg | 44% |
| Potassium 286mg | 8% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 7.12g | 5% |
| Protein 17.84g | 29% |
