Cheese and Tomato Macaroni

Fresh tomato slices are baked over macaroni noodles with a cheesy tomato sauce in this simple dish.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 385 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1 (8 ounce) package elbow macaroni
• ¼ cup water, or as needed
• 4 ounces shredded Cheddar cheese, divided
• 1 tomato, sliced (Optional)
• 1 teaspoon garlic paste, or to taste
• 1 (14.5 ounce) can plum tomatoes, chopped, juice reserved

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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