Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish
Ingredients
- 1 1/2 cups elbow macaroni
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and pepper
- 2 cups milk
- 1 small onion, finely chopped
- 1/2 lb fresh grated parmesan cheese
- 1/2-1 teaspoon dried oregano
- 2 large eggs, beaten
- 2 medium ripe tomatoes, peeled,seeded,and chopped
Directions
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Cook the macaroni according to package directions; drain.
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Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.
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In a large saucepen, melt the butter over medium heat; add in the flour, and salt and pepper to taste; whisk until smooth for 1 minute.
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Gradually add in the milk; whisk constantly and cook until bubbly and thickened.
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Add in the onion, cheese, and oregano; stir until the cheese is melted, then take pan off burner.
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Add a small amount of the hot cheese mixture to the eggs, whisking constantly; then whisk the eggs back into the cheese mixture until well blended.
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In a large mixing bowl, mix together the macaroni and cheese sauce until well blended; transfer into the prepared casserole dish.
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Place tomatoes evenly over the top.
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Bake at 350° for about 30 minutes or until the top of the souffle is firm but still moist.