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Add a photoThis is a dish that made use of the leftover stuffing from the stuffed peppers. It is delicious and will be a new addition to the many versions of baked macaroni!
With Love,
Catherine
xo
Ingredients
- 1 pint of grape tomatoes
- 1 ½ cups whole milk
- 1 ½ cups sharp cheddar cheese â shredded
- 3 tablespoons butter
- 1 box of your favorite macaroni
Directions
- Prepare the macaroni as directed.
- Place the tomatoes in a food processor and give a few good chops.
- Place the macaroni in a baking dish and add the butter, cheese, milk and chopped tomatoes.
- Place in Food Processor the following:
- Wedge of Romano cheese â about 2 inches
- 1 tsp. capers â plus tablespoon of caper marinade
- 6 oz. can achiovies
- 3 sun-dried tomatoes
- ½ cup of Italian style bread crumbs
- Healthy handful of parsley
- 1 tablespoon vinegar
- ½ Jalapeño â with seeds
- Drizzle of olive oil
- Combine the above ingredients until it is fine and add to the baking dish and toss. Top with more shredded cheddar cheese.
- Preheat Oven 350 degrees. Bake for 20-25 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 5 servings | |
| Calories 265 | |
| Calories from Fat 198 | 75% |
| Total Fat 22.41g | 28% |
| Saturated Fat 14.1g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 324mg | 14% |
| Potassium 146mg | 4% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.06g | 3% |
| Protein 12.29g | 20% |
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