Tasty Tomato Mac and Cheese

No need for ketchup in this recipe - tomato flavour is cooked right in!
My Favs

Cheese: Cheddar   Course: Pasta

Makes 4 servings


1 lb | 450 g
macaroni or other short pasta

1 tbsp | 15 mL

2 or 3 garlic cloves, chopped

1 small onion, chopped

1 1/2 cups | 375 mL

2 tbsp | 30 mL

1/4 cup | 60 mL
tomato paste

1/2 tsp | 2 mL
dried oregano or

1 tbsp | 15 mL
fresh oregano

2 tbsp | 30 mL
fresh parsley

12 oz | 360 g
Tre Stelle® Cheddar Cheese, grated


freshly ground pepper


In a large quantity of salted boiling water, cook pasta according to package directions but cook for 1 minute less. Drain in a colander.

In the saucepan used to cook the pasta, melt butter and brown garlic and onion for 2 minutes.

Mix milk and flour and pour into saucepan. Stir using a whisk and let simmer until mixture thickens.

Add tomato paste, oregano and parsley.

Gradually incorporate grated Cheddar and season.

Add pasta, stir with a large spoon, reheat, and serve at once.


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Created By: Recipe graciously provided by Dairy Farmers of Canada. For more delicious recipes, go to allyouneedi

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