This three-cheese macaroni and cheese casserole is ready in a snap; so easy for you busy moms and oh so delicious. Stewed tomatoes, sour cream and oregano give it a unique touch. Nutritious...good carbs for your kids.
Nutritional Information
(per serving)
(per serving)
| Calories | 255 |
| Total Fat | 12g |
| Saturated Fat | -- |
| Cholesterol | 28mg |
| Sodium | 283mg |
| Total Carbohydrate | 28g |
| Dietary Fiber | 1g |
| Sugars | -- |
| Protein | 10g |
| Calcium | -- |
Kana Okada
Serves: 6
Prep Time: 10 min
Cook Time: 30 min
Oven Temp: 350
Ingredients
- 2 cup(s) shell macaroni
- 1/4 cup(s) grated sharp Cheddar cheese
- 1/4 cup(s) grated Monterey Jack cheese
- 1/4 cup(s) grated provolone cheese
- 1cup(s) sour cream
- 1 can(s) (15-ounce) diced stewed tomatoes, drained
- 1 tablespoon(s) unsalted butter
- 2 teaspoon(s) fresh oregano
Directions
- Preheat oven to 350°F. Cook macaroni according to package instructions, drain, and transfer to a 4-cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes.
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