Ingredients
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1/2 lb small shell pasta (elbows,pipette,etc)
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1/4 cup butter
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1 cup onion (1 small, chopped)
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1/8 cup all-purpose flour
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1 teaspoon salt (I use seasoned salt)
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3 cups milk (I use skim)
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1 1/2 cups cheddar cheese, shredded
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1 (14 ounce) can tomatoes (diced or stewed, undrained)
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1/2 cup cheddar cheese, shredded for top
Instructions
- Melt butter in 4-qt saucepan over med heat. Add onions and saute until transparent. Stir in flour and salt. Cook 1 minute stirring constantly.
- Add milk, stir to blend. Add tomatoes, juice and all. Bring to a low, steady simmer. Add uncooked pasta. Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally. (Mixture will thicken as it is cooking.).
- Remove from heat. Add cheese. Stir gently until cheese is melted. Let sit 5 minutes fefore serving.
- Note: For a cheesier version put in a casserole dish and top with an additional 1/2 cup of cheddar cheese and broil until cheese is melted and just starting to brown.
- For an Italian twist try substituting the Cheddar cheese with 1 Cup fontina cheese and 1/2 Cup of freshly grated parmesan cheese.