Freezer tomato mac 'n' cheese
5
- Prep Time15 mins
- Total Time1 hr 45 mins
- Makes6 servings
© Royalty-Free/Masterfile
Ingredients
2 cups uncooked macaroni pasta
1/4 tsp dried oregano leaves
1/4 tsp hot-red-chili-flakes, optional
4 cups Chunky vegetable tomato sauce, recipe link below
3 cups grated old cheddar, preferably orange
Instructions
Cook macaroni in boiling water following package directions for minimum cooking time, usually 5 to 7 minutes. Rinse with cold running water. Drain well and place in a large bowl. Stir oregano and red pepper flakes, for spiciness, into chunky vegetable tomato sauce. Add sauce and 1-1/2 cups grated cheddar to macaroni and mix well.
Spoon mixture into a greased baking dish large enough to hold at least 8 cups (2 L). Smooth top. Sprinkle with remaining 1-1/2 cups cheese. Generously cover with foil, sealing well around edges of dish. This casserole is now ready to bake right away, refrigerate for up to a day or freeze.
To bake frozen casserole, preheat oven to 450F (230C). Place foil-covered casserole in centre of the oven and bake 45 minutes. Then , reduce heat to 350F (180C). Continue baking 45 more minutes. Uncover and bake until hot and cheese is golden, about 15 minutes. To bake a freshly made or cold casserole, bake, covered, on the centre rack of a preheated 350F (180C) oven for 45 minutes. Uncover and continue baking until hot and cheese is golden, from 20 to 25 minutes.
Nutrition (per serving)
Calories 417, Protein 20.4g, Carbohydrates 38.6g, Fat 20.7g.