Ingredients
2 medium tomatoes, crushed (about 1 cup)
2 Tbsp margarine
3 cups cheddar cheese
1 cup Parmesan cheese
1 cup milk
2 cloves garlic
3 Tbsp flour
450g dried elbow macaroni
Breadcrumbs
Optional: 2 cups protein, cooked
Optional: Cayenne pepper, red pepper flakes to taste
I started by boiling, peeling, and crushing two medium sized garden tomatoes.
Add to this the margarine, cheddar, Parmesan, milk, and garlic. Melt this down on low-medium heat until it’s smooth. I find it best to use a whisk and stir continually to get a good consistency and avoid burning the cheese. While this is melting, prepare your macaroni. Once your macaroni is almost ready, whisk the flour into your cheese sauce. I chose to add a few shakes of cayenne pepper and red pepper flakes to mine for a bit of heat but you could also add other spices for a different taste.