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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the long macaroni al dente and set aside. | 2. Dice the onions or put in food processor until finely chopped. | 3. In a large saucepan, heat the olive oil, add the onions and cook until tender. | 4. Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend). | 5. Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni. | 6. Make sure that everything is well coated. | 7. Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers). | 8. Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it). | 9. Bake at 350 for about 45 minutes until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macaroni	1	box		-	-	-	-
tomato juice	1	can		61.934	12.8604	3.0967	1.0565
tomato soup	2	cans	condensed	388.08	89.4936	8.5848	2.5872
yellow onion	5			574.2	34.191	4.1325	46.98
sharp cheddar cheese	1	package		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
olive oil				-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.