Radiatore and Cheese

By á-913

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.

Ingredients

• 12 ounces packaged dried radiatore or corkscrew macaroni
• 1-1/2 cups shredded sharp cheddar cheese (6 ounces)
• 1-1/2 cups chopped fresh tomatoes
• 2 green onions, chopped
• 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1 clove garlic, minced
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt

Preparation

Step 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.

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.