I loved this little cheesy flavor of this recipe, it comes from Vivian blog and this recipe comes originally the journal but simply Clodine Viviane changed some ingredient such as spices and ingredients to be reduced some more juice and increased the cooking time and changed macaroni long for the court. She was right because it's super good.
6 servings
2 c.soupe
oil 1 onion, finely chopped 1 can
10 oz condensed tomato soup 1 can water
28oz 1 can of whole plum tomatoes many defeats at the hands
1 c.The
sugar 1 / 2 c.The
1 c.The paprika salt pepper to taste
1 / 2 c.The dry mustard
1 / 2 c.The garlic salt 3 cups macaroni
short
2 cups sharp cheddar cheese cut into small cubes
1 / 2 cup grated Parmesan cheese 1 pinch
dried oregano
In a large bowl, combine tomatoes defeats, soup, water, sugar, paprika, garlic salt, oregano, salt, pepper, mustard, mix well and set aside.
In a saucepan, heat oil and saute onion 1 minute until it starts to change color, add the containing large bowl, mix well and bring to a boil, reduce heat and let simmer on low for 22 minutes, stirring occasionally.
During cooking the sauce, cook pasta and drain.
Once the sauce is ready add the pasta and 1 / 3 of cheddar cheese, mix and pour into baking pan 9x13 inches (23x33cm), on top put the remaining cheddar and Parmesan cheese, place in oven preheated to 350F. (180C.) for 30 minutes, remove and let stand 4 minutes and serve accompanied by garlic bread.
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