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Ingredients

• Servings: 4
• 8 ounces elbow macaroni
• 1 tomato, chopped
• For the Sauce
• 1 tablespoon unsalted margarine
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup evaporated skim milk
• 1/2 cup shredded cheddar cheese
• 2 tablespoons grated Romano cheese

Description

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