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Mac and Cheese Skillet
1 lb ground beef
4 cups leftover mac and cheese
14-1/2-oz can stewed tomatoes, undrained
1 cup frozen peas
1 cup mozarella cheese, shredded
Brown meat in large nonstick skillet on medium heat. Drain. Return to skillet.
Stir in leftover mac and cheese and peas.Heat through.
Top with mozzarella. Remove from heat. Let stand, covered, 5 min or until mozzarella is melted.Serves 4
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