Macaroni And Cheese

• 2 cups pasta, elbow macaroni
• 2 tablespoons butter
• 1 each onions chopped
• 1 clove garlic minced
• 14.5 ounces tomatoes, canned diced
• 1/2 cup milk nonfat or low-fat
• 1 cup cheddar cheese shredded
• 1/2 cup bread crumbs, whole wheat
• 1/2 teaspoon italian seasoning
• 1 x salt to taste
• 1 x black pepper ground to taste

1. Cook the macaroni according to package directions.
2. Drain.
3. In a saucepan, melt 2 tablespoons butter or margarine over medium heat.
4. Add onion and garlic, and saute until onions have a rich golden color.
5. Mix in the tomatoes and the spices.
6. Stir in milk and 3/4 cup shredded cheese.
7. Let sauce simmer gently until the cheese is melted, stirring often.
8. Mix in the cooked macaroni.
9. Transfer macaroni and cheese to an ovenproof pan.
10. S
11. prinkle with breadcrumbs and 1/4 cup cheese.
12. Dice remaining 2 tablespoons butter or margarine, and spread evenly over the top.
13. Bake at 350F (180C) F (175 degrees C) for about 45 minutes.

pasta, butter, onions, garlic, tomatoes, milk nonfat, cheddar cheese, bread crumbs, italian seasoning, salt, black pepper

Taken from recipeland.com/recipe/v/macaroni-cheese--48357 (may not work)