Cheese and Tomato Macaroni

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J.R. Jackson 0

"A family favorite. Very easy to make and ideal if you have a tight budget."
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Ingredients

40 m servings 385 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a large baking dish.
  3. Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
  4. Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
  5. Broil in the preheated oven until cheese is melted and browned, about 5 minutes.

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