Cheeseburger Mac and Cheese

INGREDIENTS

• 2 cups (8 oz) Tenderoni Elbows, uncooked

• 1 can (15 oz) seasoned diced tomatoes

• 1/3 cup ketchup

• 1/4 cup finely chopped onion

• 2 Tbsp sweet green relish

• 2 tsp yellow mustard

• 1/4 tsp each salt and pepper

• 2 cups frozen prepared meatballs (about 16)

• 2 cups shredded Cheddar cheese

• 1/3 cup sour cream

INSTRUCTIONS

• Prepare pasta according to package directions. Drain well.

• Stir the diced tomatoes and their juices with the ketchup, onion, relish, mustard, salt and pepper in a large saucepan or Dutch oven.

• Bring to a boil. Reduce the heat to medium-low.

• Add the meatballs to the tomato sauce.

• Simmer for 15 minutes or until meatballs are heated through.

• Remove from heat. Stir the hot pasta into the tomato sauce.

• Stir in the sour cream until combined.

• Adding a handful at a time stir in the Cheddar until melted.