• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 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.


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