Creamy Tomato Macaroni & Cheese

I had an open can of Italian diced tomatoes and used those instead of tomato paste. Still turned out tasting good. Could try adding chicken or sausage with it if meat is desired.

from a Pretty Life in the Suburbs

Serves: 4-5

 

Ingredients

• 1 lb (450 g) elbow macaroni (used mini fusili (sp?)
• 1 tbsp butter
• 2 cloves garlic
• 1 small onion, chopped
• 1½ cups milk
• 2 tbsp flour
• ¼ cup tomato paste
• ½ tsp dried oregano
• 1½ cups cheese (mild, medium or sharp Cheddar Cheese or Monterey Jack)
• 2 tbsp parmesan cheese
• salt & pepper to taste

Instructions

1. Cook the pasta according to package directions. Then drain and set aside.
2. In a pan, melt the butter and cook the onion and garlic until lightly browned.
3. Add the flour to the onion mix and stir, mixing thoroughly.
4. Whisk in the milk, and stir until the mixture is thickened.
5. Add the tomato paste and oregano. Stir.
6. Gradually stir in the grated and parmesan cheeses.
7. Add the pasta and stir.
8. Serve right away and enjoy!

Her 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.)