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| Stovetop Tomato Mac and Cheese |
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| 3 cups (750 mL) |
dry macaroni or other short pasta |
| 2 tbsp (30 mL) |
butter |
| 2 cups (500 mL) |
shredded cheddar cheese |
| 2/3 cup (150 mL) |
Heinz Tomato Ketchup |
| 1/4 cup (50 mL) |
sour cream |
| 1/4 tsp (1 mL) |
each salt and pepper |
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| Cook the pasta according to package directions in pot of boiling, salted water. Drain well and return to the pot. Reduce the heat to low. |
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| Stir in the butter until melted. Gradually stir in the cheddar cheese, a little at a time, until melted. Stir in the ketchup, sour cream, salt and pepper. Heat, stirring, until pasta is well coated with sauce. Makes 4 to 6 servings. |
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| Twist 1 |
For a Beefy Tomato Mac and Cheese, add 1 cup (250 mL) browned ground beef along with the ketchup. |
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| Twist 2 |
For an easy veggie boost, add a couple of handfuls of frozen peas, corn or small-cut mixed veggies along with the ketchup. |
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| Twist 3 |
For an easy folic acid boost, stir in a couple of handfuls of chopped or baby spinach leaves along with the butter. |
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| Twist 4 |
For a Mac and Cheese with Zip, substitute 1/2 cup (125 mL) cold pack Cheddar for 1/2 cup (125 mL) of the shredded Cheddar and stir in 1/2 tsp (2 mL) hot pepper sauce. |
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| Twist 5 |
For a cheesy twist, use any of your favourite cheeses such as mozzarella, blue, Parmesan, Gruyere, brie or goat cheese instead of the cheddar. |
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| Twist 6 |
For a fibre friendly dish, use whole wheat macaroni. |
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| Twist 7 |
For a plethora of pastabilitites, use your favourite shape of short pasta such as bowties, raddiatore, gemelli, penne, rotini instead of macaroni noodles. |
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Per Serving: 437 calories, 19 g fat, 17 g protein, 49 g carbs, 2 g fibre, 633 mg sodium.
Excellent source of vitamin D, folate, thiamin, riboflavin, calcium and phosphorus. |
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