CHRISTINA LANE RECIPES

Steps:

• In a medium saucepot, bring water to boil for the noodles. While waiting for the water to boil, grate the cheese.  Add the noodles to the boiling water with a hefty pinch of salt. Stir once and let cook for the amount of time recommended on the package, usually 8-9 minutes. Once the noodles are cooking, begin making the sauce.  In a small saucepan, heat 3/4 cup of the milk. Do not let it boil, but look for steam to rise from the surface.  Next, in a separate small dish, whisk together the flour and remaining 2 tablespoons of milk.  Stir the flour and milk mixture into the steaming milk and stir gently. Once it begins to thicken (but not boil), add the cheeses and turn off the heat.  Stir very well until the cheese melts. Taste and add salt and pepper to taste. Drain the macaroni and pour it back in the cooking pot, and add the cheese sauce on top. Stir and serve immediately.  

Steps:

• In a 4-quart sauce pan, add the diced tomatoes (with all of the juices from the can), the onion, unsalted butter, oregano, and salt. Turn the heat to medium, cover and maintain a bare simmer for 25 minutes, stirring occasionally. Remove the onion before serving.