About this recipe:A stovetop cheesy pasta dish with a sauce of whole tomatoes, natural yoghurt, seasoning and spices simmered and tossed with hot cooked macaroni pasta. Easy to make, easy on the purse strings, and a refreshing tomato cheese pasta sauce made a bit lighter and tangier (yet creamier!) with the yoghurt. Lovely!
450g macaroni pasta
350g grated mature Cheddar cheese
125g natural yoghurt
1 tablespoon butter
1 (400g) tin whole peeled tomatoes
1/8 teaspoon celery seed
salt to taste
ground black pepper to taste
1/4 tablespoon dried basil
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Method Prep:10min › Cook:30min › Ready in:40min
In a large pot cook macaroni pasta in boiling salted water until al dente; drain well.
In a large saucepan over medium heat melt the grated Cheddar cheese, yoghurt, butter and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended. Shut off burner and let sit for 10 minutes with lid on, stirring occasionally.
Super good recipe, My family really loved it. It was totally easy to make. I changed the whole tin tomatoes to diced & macaroni pasta noodles to Cavatappi noodles because it's what I had on hand. I will make this again. My only criticism, which isn't a big deal, was the melting of the cheese to a smooth consistency, it never got smooth. However, the recipe is a keeper. - 24 Feb 2015