Cheese And Tomato Macaroni

1. 1

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. 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. 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. 4

   Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.

5. 5

   Broil in the preheated oven until cheese is melted and browned, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.