Lunch/Dinner yesterday

Margarita Mac and Cheese
adapted from Betty Crocker


6 to 7 oz pasta
1 tsp salt
1/4 tsp pepper
2-3 cups mozzarella cheese
1 can diced tomatoes, drained. or 1 can stewed tomatoes with basil and garlic

For sauce:
2 Tbsp olive oil
1 clove of garlic, minced                                                          
1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Pre-heat oven to 375. Cook pasta as directed on the package. While that is cooking, we will make the sauce.

Heat olive oil in a saucepan over low heat. Add garlic and cook 1-2 minutest. Whisk in flour, salt and pepper and cook over low heat, stirring, mixture will be smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for about a min., sauce will be thin.

Drain pasta and mix with the drained tomatoes. Put half of the pasta in an greased 2-quart casserole dish. Sprinkle with  the salt, pepper, basil and cheese (leave enough cheese to top the next layer). Repeat with remaining pasta and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer.