1 Review

This recipe was ideal for using up a surplus of whole wheat macaroni pasta and
odds and ends cheese: parmesan, gruyere, white cheddar, myzithra, etc. Used my own
roasted tomatoes I froze last autumn. Perfect with crusty bread and a simple tossed salad. Reviewed for Veg Tag/March.

0 people found this helpful. Was it helpful to you? [Yes] [No]
COOKGIRl March 25, 2012
Roasted Tomato Macaroni and Goat Cheese