Radiatore and Cheese
Sharp cheddar cheese, oregano, and fresh tomatoes add a jazzy taste to this version of macaroni and cheese. It's a perfect meal for those busy weeknights.
Total Time:
30 mins
Servings:
Makes 5 or 6 main-dish servings.
Ingredients
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12 ounces packaged dried radiatore or corkscrew macaroni
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1-1/2 cups shredded sharp cheddar cheese (6 ounces)
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1-1/2 cups chopped fresh tomatoes
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2 green onions, chopped
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1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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1 clove garlic, minced
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1 cup milk
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
Directions
1.
Cook the radiatore or corkscrew macaroni according to package directions; drain well. Return pasta to the warm pan. Gently stir in the cheese, tomatoes, green onions, oregano, and garlic.
2.
Pour the milk into a jar that has a lid. Add the flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture. Cook, stirring gently, over medium heat for 3 to 4 minutes or until the cheese has melted and the mixture is thickened and bubbly. Makes 5 or 6 main-dish servings.
Nutrition information
Calories 438, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 54 mg, Sodium 457 mg, Carbohydrate 59 g, Fiber 0 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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