Preheat oven to 375°

Ingredients:

1 lb (500 grams) macaroni noodles

¼ cup butter

½ cup chopped onions

2 Tbsp chopped garlic

2 Tbsp flour

large tin of diced tomatoes, with enough tomato juice added to make 4 cups

8 oz cheddar cheese, grated (2½ cups)

4 oz soft goat cheese, crumbled

4 oz gorgonzola or blue cheese, cubed

1 cup Parmesan, finely grated

Optional additions:

crumbled bacon; lobster meat;

chopped, grilled Italian sausage

Serves 6 as a main course, 12 as an appetizer

Method:

Cook macaroni in boiling water until al dente (about 7 minutes). Drain.

Melt butter in a large pot over medium-low heat. Add onions and garlic and cook for about 5 minutes, until soft and translucent. Add flour and cook, stirring, for 2 minutes (flour should not brown).

Pour in diced tomatoes with juice and whisk until it comes to a boil. Remove from heat and stir in the cheeses. Return pot to low heat, stirring constantly until cheese has melted.

Add cooked noodles to the cheese mixture, stirring until they are all coated.

Pack into an 8”x14” baking dish, and bake for 20-30 minutes until set and slightly browned on top.

Serve with a cabbage and fennel coleslaw

Source: My adaptation of various recipes from Lucy Waverman and The Silver Palate