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Tasty tomato mac & cheese


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  • 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) Canadian Mild Cheddar, grated
  • salt
  • freshly ground pepper



Step 1

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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