Mac 'n' Matoes

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 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.