Margarita Mac and Cheese

READY IN: 1hr 15mins
Recipe by Boomette

From Betty Crocker

Top Review by Debbwl

Wonderful!! Frist let me say that I try very hard to stay true to how a recipe is posted but this one looked way off and after reading Nif's review decided to go with my own instincts and am very glad I did. Did not make as written as, first off I used 8 ounces penne pasta as that is all I had on hand. Second I increased the garlic to 2 cloves as a matter of personal taste. Third I only used a 14 ounce can of diced tomatoes, knowing that a 28 ounce can called for was way too much for 6-7 ounces of pasta called for in the recipe. Fourth I used 2 good size tablespoons of flour instead of the 1 tablespoon called for and whisked over medium heat just till it started to simmer and get just the very very slights of thickness to it. On the cheese only used the 2 cup amount as again that is all I had at the time. Boomette sorry I made so many changes to your recipe, but we did love it and will be making the exact same way again. Thanks for the post.

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.
  2. Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.
  3. Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

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