Tomato Mac N Cheese
8 ounces elbow macaroni
1 tomato, chopped
For the Sauce
1 tablespoon unsalted margarine
1 clove garlic, minced
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup evaporated skim milk
1/2 cup shredded cheddar cheese
2 tablespoons grated Romano cheese
Cook pasta according to package directions, but do not add salt. Drain in a colander.
Meanwhile, prepare sauce. In a medium saucepan, melt margarine over medium heat. Add garlic. Cook, stirring, for 2 minutes. Add flour, salt, and pepper. Cook, stirring constantly, for 2 minutes.
Add milk to saucepan. Bring mixture to a boil, stirring constantly, until thickened, about 4 minutes. Add cheddar and Romano, stirring until smooth. Remove from heat.
In a large serving bowl, combine pasta, sauce, and tomatoes. Toss to combine. Serve immediately.