Cheese and Tomato Macaroni So Tasty

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Cheese and Tomato Macaroni

"A own family favourite. Very easy to make and perfect when you have a decent finances."

Ingredients :

1 (8 ounce) package deal elbow macaroni
1 tablespoon vegetable oil
1 tablespoon all-motive flour
1 teaspoon garlic paste, or to taste
1 (14.5 ounce) can plum tomatoes, chopped, juice reserved
four ounces shredded Cheddar cheese, divided
water, or as needed (optionally available)
1 tomato, sliced (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Set oven rack about 6 inches from the heat supply and preheat the oven's broiler.
Bring a huge pot of lightly salted water to a boil. Cook elbow macaroni inside the boiling water, stirring sometimes till cooked through but organization to the chew, eight minutes. Drain and transfer pasta to a big baking dish.
Heat vegetable oil and flour in a large skillet over medium warmth; cook dinner and stir until combination is frothy and easy, approximately 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until aggregate is thickened and stir in chopped tomatoes and about 3/four the Cheddar cheese. Simmer until cheese is melted, about 5 mins more. Stir water into tomato sauce if mixture becomes too thick.
Pour tomato sauce over macaroni and pinnacle with last Cheddar cheese and sliced tomato.
Broil inside the preheated oven till cheese is melted and browned, approximately 5 minutes.

Notes :

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