Ingredients
- 700 ml milk
- 230 gr cheddar cheese (shredded)
- 100 gr elbow macaroni fully (cooked)
- 80 gr tomatoes (canned drained)
- 14 gr butter
- 8 gr all purpose flour
- 4 gr sugar
- 1 gr salt
Preheat oven to 180ºC . Grease a 1.5-quart baking dish. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, then add the milk, salt and peppers. Stir constantly until the mixture thickens and is smooth, 8-10 minutes. Add the cheese and cook, stirring, until it melts. In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer macaroni mixture to the baking dish. BAke until the surface browns, 30-40 minutes. Nutritional info per serving: 606 cal; 28g pro, 58g carb, 29g fat(43%), .4g fiber, 92mg chol, 1,056mg sodium
