These homemade spaghetti-o's go a long way to easing mommy guilt. The kind of guilt you feel when you have to resort to the boxed macaroni and cheese in the cupboard. I try to make healthy meals for my kids, but sometimes time, or lack of it, is the enemy. I am not above tossing frozen chicken nuggets in the oven, or opening a can of prepared pasta, but when a recipe like this works out so well, it's worth the extra few minutes spent at the stove.
2 -14 oz (398 ml) cans tomato sauce
3 cups water
3 tsp sugar
1 tsp garlic powder
1/2 tsp salt
8 oz ditalini pasta
4 oz shredded sharp cheddar (approx 1 cup)
1/8 cup milk
1 tbsp butter
In a large pot over medium heat, stir together tomato sauce, water, sugar, garlic powder, and salt. Bring to a boil
Add pasta and lower heat. Stir frequently while simmering - this pasta likes to stick to the bottom of the pot. Simmer for 15-20 minutes until pasta is cooked.
Remove from heat. Add shredded cheddar, milk, and butter. Stir until the cheese has melted. Serve right away. This will thicken as it cools, so you may need to add some milk or water to re-heat.
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