a Recipe by Jake Nobello
Ingredients:
3 cloves of garlic, minced
1 whole white onion
1/2 cup of salted butter
2 tablespoons of extra-virgin olive oil
Spices: salt, pepper, cumin, rosemary, ground pepper, turmeric, cloves, oregano
Celery, chopped
Carrots, shredded
1/2 cup of cheese (of your choice)
1 cup of water
Macaroni
Instructions:
In a large pan, sauté minced garlic and chopped white onion in a mixture of butter and extra-virgin olive oil until the onion is translucent.
Season with salt, pepper, cumin, rosemary, ground pepper, turmeric, cloves, and oregano according to your taste.
Stir in chopped celery and shredded carrots. Let them simmer until the vegetables are cooked.
Cheese and Simmer:
Add your choice of cheese to the mixture and let it simmer until the cheese is melted.
Pour in a cup of water to create a flavorful sauce. Allow it to simmer for a few more minutes
In a separate pot, boil the macaroni according to package instructions.
Once the macaroni is cooked, mix it into the vegetable and cheese mixture.
Serve the Carrot and Macaroni Tomato Casserole hot in a bowl.
Enjoy your delicious and hearty casserole!
Jake Nobello © 2023 All rights reserved
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Easy to Do it Yourself Recipes
Non-FictionIn the pages of this cookbook, embark on a culinary journey with Jake, a passionate chef whose roots trace back to a humble farm town nestled in the serene low valleys and sandlands. This is a tale of flavors that transcend boundaries and a culinary...
