Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Creamy Tomato Macaroni and Cheese
Author
Jo-Anna Rooney
Ingredients
1
lb
450 elbow macaroni
1
tbsp
butter
2
cloves
garlic
1
small onion
chopped
1 1/2
cups
milk
2
tbsp
flour
1/4
cup
tomato paste
1
cup
diced tomatoes (I sometimes add 1 1/2 cups)
1/2
tsp
dried oregano
1 1/2
cups
cheese (mild, medium or sharp Cheddar Cheese or Monterey Jack)
2
tbsp
parmesan cheese
salt & pepper to taste
Instructions
Cook the pasta according to package directions. Then drain and set aside.
In a pan, melt the butter and cook the onion and garlic until lightly browned.
Add the flour to the onion mix and stir, mixing thoroughly.
Whisk in the milk, and stir until the mixture is thickened.
Add the tomato paste, diced tomatoes and oregano. Stir until the tomatoes are warmed through.
Gradually stir in the grated and parmesan cheeses.
Add the pasta and stir.
Serve right away and enjoy!
Notes
I put my finished macaroni in an oven proof dish, covered it, and kept it in a 300 degree oven until dinner time. (Maximum time was 15 minutes.)