Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 cups tomato juice (or crushed tomatoes for thicker texture)
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon sugar (balances acidity)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese (optional but recommended)
- ½ cup breadcrumbs (optional topping)
👩🍳 Instructions
- Cook the macaroni
Bring salted water to a boil and cook macaroni until just al dente. Drain and set aside. - Prepare the sauce base
In a saucepan, combine tomato juice, milk, butter, sugar, salt, and pepper. Heat gently over medium-low, stirring occasionally (don’t let it boil hard—milk can curdle). - Sauté the onion
In a small pan, cook the chopped onion in a bit of butter until soft and translucent. - Combine everything
In a large bowl, mix the cooked macaroni, sautéed onion, and tomato mixture. Stir in cheese if using. - Transfer to baking dish
Pour into a greased baking dish. Sprinkle breadcrumbs on top if you want a rustic crust. - Bake
Bake at 180°C (350°F) for about 25–30 minutes, until bubbly and lightly golden on top.
🍽️ Tips & Variations
- Add cooked ground beef or sausage for a heartier version.
- A pinch of paprika or dried basil adds depth without losing the traditional feel.
- For extra creaminess, increase cheese or add a spoonful of sour cream.