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

1. Cook the macaroni according to package directions; drain.

2. Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

3. 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.

4. Gradually add in the milk; whisk constantly and cook until bubbly and thickened.

5. Add in the onion, cheese, and oregano; stir until the cheese is melted, then take pan off burner.

6. 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.

7. In a large mixing bowl, mix together the macaroni and cheese sauce until well blended; transfer into the prepared casserole dish.

8. Place tomatoes evenly over the top.

9. Bake at 350° for about 30 minutes or until the top of the souffle is firm but still moist.

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