Macaroni with Tomato and Cheese

Ingredients :

· 2 cup macaroni pasta
· 1/2 lb. low-fat Cheddar cheese, preferably old
· 1 can (540 mL) tomatoes, chopped
· 1 tsp. sugar
· 1 tsp. Worcestershire sauce
· 1 tsp. dry mustard
· 1/2 tsp. dried thyme
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 1/2 cup dry breadcrumbs
· 2 tbsp. melted butter (or margarine)

(Cooking Conversion Chart)

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a well-greased deep (3 L) casserole. Set aside

2. In a large pot of boiling salted water, cook macaroni until al dente for about 8 minutes. Drain well and transfer half to the prepared casserole.

3. Meanwhile, shred half of the cheese and diced the other half. Sprinkle half of each cheese over cooked macaroni in casserole. Add with remaining macaroni and top with the remaining cheese.

4. In a small bowl, toss together breadcrumbs with the butter. Stir to blend. Set aside.

5. In a large bowl, combine tomatoes, sugar, Worcestershire sauce, mustard, thyme, salt and pepper. Stir together until well blended. Pour over macaroni and sprinkle evenly with the breadcrumbs mixture on top.

6. Bake, uncovered for 40 to 50 minutes or until top is golden brown.

Make Ahead
Prepare as directed except for baking. Cover and refrigerate for up to 1 day. When ready to serve, bring to room temperature. Covered and bake at 350°F for an hour or until heated through.