Longhi’s Mac & Cheese

Stephanie Hurd
Cathedral of Our Lady of Perpetual Help, Rapid City

1 tsp. salt
1/2 c. olive Oil
olive oil
8 oz. Monterey Jack cheese
1 lb. ziti pasta
8 oz. Cheddar cheese
6 cloves garlic
tsp. cayenne, or to taste
28 oz. can chopped tomatoes undrained

Boil ziti, per instructions, adding salt and dash of olive oil. In saucepan over medium heart, sauté garlic in olive oil for 1-2 minutes. Add entire can of tomatoes undrained. Simmer for 5 minutes. Add shredded cheese. Add cayenne. When pasta is done, scoop it into the sauce and mix well. Finish with salt and pepper. 

Note: Buy good quality cheese, or a block of cheese and shred to ensure smooth melting.

More Recipes

More Lent