Cheeseburger Mac and Cheese with Ronzoni

Ingredients:

• 2 cups Ronzoni® Elbows
• 2 cups diced tomatoes in juice (plain or seasoned)
• ⅓ cup ketchup
• ¼ cup finely chopped onion
• 2 Tbsp sweet pickle relish
• 2 tsp prepared yellow mustard
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 16 each frozen prepared meatballs
• 2 cups shredded cheddar cheese
• ⅓ cup light sour cream

Directions:

1. Prepare pasta according to package directions.
2. Drain well.
3. Stir the diced tomatoes and their juices with the ketchup, onion, relish, mustard, salt and pepper in a large saucepan or Dutch oven.
4. Bring to a boil
5. Reduce the heat to medium-low
6. Add the meatballs to the tomato sauce
7. Simmer for 15 minutes or until meatballs are heated through
8. Remove from heat
9. Stir the hot pasta into the tomato sauce
10. Stir in the sour cream until combined
11. Adding a handful at a time, stir in the cheddar until melted