Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cooking spray or butter for the cassarole dish
- 1 box long macaroni (any company)
- 1 can stewed tomatoes (not crushed or pureed) You want the chunks of tomatoe
- Salt and pepper to taste
- shredded cheddar or a combination of cheeses that melt easily.
Directions
Oven 350 fahrenheit.
Cook macaroni according to package instructions. Drain. Set aside.
Grease a cassarole dish using cooking spray or butter and pour macaroni into it.
Add can of tomatoes, seasonings and shredded cheddar.
Cook, uncovered 30-40 minutes until cheese melts and is slightly golden.
Check after 30 minutes to make sure cheese is not darkening too quickly.
If you find that bits of the macaroni have cooked and browned, that's fine.
It adds even more flavor.
It will take on a crunchy feel when you taste it.