Italian Cheddar Bake

Okay, so I will go ahead and admit that this recipe is not low-fat weight-watcher quality, but it tastes pretty darn good.  If you have a husband with a huge appetite like I do, you'll get one healthy serving in and the rest will be history.  I can only find this macaroni and cheese at Randall's, so start looking around now.

Italian Cheddar Bake

1 box Annie's gluten free creamy deluxe macaroni and cheese
1 lb. lean ground beef
1 can (14 oz) italian-style stewed tomatoes, undrained
1/2 tsp dried basil leaves
1 cup shredded cheddar cheese


Preheat oven to 400 degrees.  Prepare the Annie's mac-n-cheese as directed on the package.  Meanwhile, brown your beef in a large skillet; drain.  Add tomatoes and basil to beef and mix well.  Bring back to a boil. 

Add the fully prepared macaroni and cheese to the beef mixture.  Stir well.  Spoon into a medium-sized casserole dish and sprinkle lightly with cheese.

Bake for 10 minutes or until the cheese is melted and the dish is heated through.  Yields 4 servings.