Macaroni and Cheese III

Ingredients

• 1 tablespoon butter 
• 14.5 ounce canned tomatoes canned
• 0.1 teaspoon celery seed 
• 0.3 tablespoon basil dried
• 8 servings ground pepper black to taste
• 16 ounce macaroni 
• 0.5 cup yogurt plain
• 8 servings salt to taste
• 2.5 cups sharp cheddar cheese shredded

Equipment

• sauce pan
• pot

Directions

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