Ingredients

• 1 , 16 ounce
• 2.5 cups shredded sharp Cheddar cheese
• 0.5 cups plain yogurt
• 1 tablespoon butter
• 1 , 14.5 ounce
• 0.13 teaspoons celery seed
• salt to taste
• ground black pepper to taste
• 0.25 tablespoons dried basil

Instructions

1. 1 In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
2. 2 In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
3. 3 Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

Nutrition per serving