Macaroni and Cheese with Tomato

Onion Soup

Macaroni and Cheese with Tomato

You can make it from scratch, and here's a recipe from our own Co-op Cookbook.

1/2 lb. medium-size pasta

2 cups diced tomatoes (save juice)

1 Tbs. olive oil

1/2 cup chopped scallions

2 cloves garlic, minced

1/4 cup flour

2 1/4 cups skim milk

1 tsp. dried basil

1 cup shredded low-fat cheddar cheese

1/4 cup freshly grated Parmesan cheese

Freshly ground pepper, to taste

Seasoned bread crumbs

Cook pasta in plenty of salted boiling water until al dente. Drain pasta, return to pot and add tomatoes. Keep warm.

While pasta is cooking, heat oil in a large skillet over medium heat. Add scallions and garlic; sauté 2 minutes. Mix in flour with a whisk. Reduce heat, slowly add milk, whisking constantly. Add basil and pepper. Cook, stirring, until sauce thickens and begins to bubble.

Remove pan from heat, Stir in both cheeses. Add to macaroni mixture. Adjust consistency with reserved tomato juice. Pour into a baking dish and sprinkle with breadcrumbs. Broil 2-3 minutes until lightly browned.

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Onion Soup

Serves 4

2 Tbs. butter

1 bay leaf

1 sprig fresh thyme

4 large yellow onions, thinly sliced

5-6 cups vegetable broth

1/4 cup dry sherry

Melba rounds

Grated Gruyere cheese

Melt butter over low heat in a large soup pot. Add bay leaf and thyme. Cover and cook until herbs become aromatic. Add onions and cook 15 minutes until they soften. Add black pepper and broth; cook 5 minutes. Reduce heat, cover, and simmer 30 minutes. Stir in sherry and cook, uncovered 3 minutes more. Garnish each serving with a few melba rounds and a sprinkling of grated Gruyere cheese.

-Ladle, Leaf, & Loaf

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