Tomato yoghurt macaroni and cheese

    40 min

    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!

    48 people made this

    Serves: 7 

    • 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

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large pot cook macaroni pasta in boiling salted water until al dente; drain well.
    2. 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.
    3. Serve warm.

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    Reviews in English (42)


    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


    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!  -  24 May 2008  (Review from Allrecipes US | Canada)


    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.  -  19 Oct 2006  (Review from Allrecipes US | Canada)

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