The Cookbook

Mac & Cheese #5

Ingredients:

2 1/2 C. elbow macaroni
2 T. veggie, canola oil
4 oz. tomato sauce
2 cloves garlic
1/8 of small onion, wedge (or powdered equivilant)
1/8 of large bell pepper, wedge (or flake equivilant)
1/2 tsp. ground cumin
1 tsp. kosher salt (1/2 tsp. if using table salt)
1/4 tsp black pepper
(1/4 - 1/2 tsp of Tony Cecheres creole seasoning optional) (I like the stuff)
1/2 to 3/4 of 1 lb. loaf of Kraft Deluxe American Cheese

Directions:

In a 10 inch skillet, heat the oil and add the macaroni. Toss to coat, and let sit for a minute, stirring occcassionally to brown the pasta. Do not brown completely.

Add the tomato sauce to help stop the browning process, and also add 1 cup of water. At this time also add all of the spices, garlic, onion and bell pepper. Stir to combine. Add more water to cover up to 1/2 inch above the pasta. Heat to a boil, cover, and reduce heat to meduium. Simmer for @ 25 minutes or until the water is mostly evaporated.

In the meantime, grate the cheese into a bowl and reserve for the dish. When the time is up, remove the onion and bell pepper the garlic as well if you wish, and add the cheese to the top of the pasta. Recover, and turn off the heat. Leave on the stove for 5-10 minutes. The cheese should melt so that it is easy to combine with the pasta.

jude