Macaroni in Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg pasta (macaroni or macaroncinis)
- 1 pack bacon, diced
- 200 ml cream
- 1 packet cream cheese (ham or plain)
- 1 liter milk
- 500 ml water
- 1 onion (s)
- 2 tablespoon butter
- 2 tablespoon flour
- 4 cans tomato paste
- salt and pepper
- 1 cube vegetable stock
- sugar
Print Recipe
Pin Recipe Instructions
- Melt the butter in a large saucepan, cut the onions into cubes and steam them until translucent, add the bacon and fry for approx. 5 minutes, then add the flour, stir and pour milk and water (roux), bring to the boil, add tomato paste , bring to the boil, add the processed cheese and let it melt, then add the cream, turn the stove down and let it steep.
- Season to taste with salt, pepper, sugar and vegetable stock cubes. The sauce should have a sweetish touch.
- While the sauce is brewing, prepare the macaroni according to the instructions on the packet.
- If the sauce is too thick for you, you can dilute it with water or milk. Also tastes great with pasta casserole with a crispy crust. Of course, other noodles also work.
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