Tasty Tomato Mac and Cheese
No need for ketchup in this recipe - tomato flavour is cooked right in!Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes 4 servings
1 lb | 450 g macaroni or other short pasta 1 tbsp | 15 mL butter 2 or 3 garlic cloves, chopped 1 small onion, chopped 1 1/2 cups | 375 mL milk 2 tbsp | 30 mL flour 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 salt 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.