Mac 'n' Matoes
(Creamy
Tomato Macaroni)
Ingredients:
150 grams
elbow macaroni
130 grams
Vienna sausage, diced
198 grams
champignon mushrooms
210 grams
corned beef
500 grams
tomato sauce
100 grams
all-purpose cream
70 grams
cheddar cheese, shredded
5 to 10
cloves garlic, minced
1 medium
bulb onion, minced
1
teaspoon ground black pepper
cooking oil
cooking oil
Cooking
Instructions:
Cook the
elbow macaroni until al dente. Drain and set aside on a bowl.
Pre-heat
the cooking oil on a sauce pan and toss in the Vienna sausage. Fry the sausage until brown but not
burnt. Move the sausage on one side of
the pan and toss in the garlic. When the
garlic turns light brown, add the onions.
When the onions are tender, mix in the sausage and put the champignon
mushrooms. Sauté for a couple of
minutes. Add the corned beef and sauté
for five more minutes. Pour in all the
tomato sauce and ground black pepper. Stir well under medium flame. Pour in the all-purpose cream. Stir well until the entire mixture is
homogeneous in color. The amount of
cream that you will add may depend on your personal preference. You may add more or less of what is in this
recipe. Add the cheddar cheese and
simmer for a few more minutes with occasional stirring.
Pour the
sauce on the drained elbow macaroni. Mix
well.
This
recipe will serve up to five people.
Additional
Notes: For this recipe, I used
Libby’s Vienna sausage, Palm corned beef, one 250-gram sachet of Del Monte
tomato sauce (original), one 250-gram sachet of Del Monte Filipino sweet style tomato
sauce, and Nestlé all-purpose cream.
Please take note that the taste may be different if you are using other
brand names. However, it should not
hinder you from trying them out.
