½ lb Elbow Macaroni (half a box)

3 T Butter

¼ cup Flour

2 cups Milk

½ lb Shredded Cheddar Cheese (about 2 cups)

1 Container Aaji’s Tomato Lonsa (we like spicy garlic for this one!)



Preheat oven to 400

Fill pasta pot halfway with water, season with salt and bring to a boil. Cook pasta, following instructions on box, drain and add to bechamel cheese sauce in step 8.

Melt butter in pot over medium heat.

Add flour, cook for a minute or two while constantly stirring.

Slowly add milk, stirring constantly. At first a thick paste will form. Keep slowly adding milk and stirring until that paste thins out and you’ve added all the milk.

Keep stirring until milk comes to a boil, let simmer for a minute or two. Keep stirring and scraping the bottom so it doesn’t stick or burn.

Remove from heat, add lonsa, cheese, and a half teaspoon salt. Stir until cheese is fully melted.

Add cooked pasta.

Transfer to a baking dish and bake at 400 degrees for 30 minutes, till hot and bubbling!

always small batch, always with love

always small batch, always with love