Tomato Mac

Comfort food at its best. Tomato mac and cheese used to consist of a can of tomato soup, macaroni or shells and cheese. But after living in Taiwan their lack of canned soup forced me to learn how to make my own tomato soup...HENCE...making this simple dish AMAZING. I never thought about posting this recipe cuz I just didn't think it was that exciting until last night. I made tomato mac only because I didn't have time to make anything better. But as each one of my family ranted and raved over it saying its one of their favorite dishes I decided it is VERY EXCITING after all. When DJ, our 17 year old, walked in and did that satisfied groan and said..."ahhh I love this meal", I knew it was time to post it.

Tomato Mac

Package of Pasta (macaroni or shells)

1/4 c. butter

2 T+ flour

1 1/2-2c. Milk

3 cans tomatoes (you may used diced, sliced or whole)

1 T. sugar

1/4 t. oregano

Salt and Pepper

Cheese

Begin by boiling water and adding pasta.

Make a rue with the butter and flour by melting butter in pot and adding flour. Whisk together. After it bubles a little add the milk. Whisk well and scrape the bottom of the pan to avoid burning or curdling the milk. While mixture is cooking on med. heat, put tomatoes in blender and blend till desired consistancy. Add tomatoes to the pot. Stir. Add sugar and oregano and salt and pepper to taste. simmer for 10 min.

To serve put noodles into individual bowl, add soup and top with Cheese.