Radiatore and Cheese 12 oz. dried radiatore or corkscrew macaroni 1 1/2 cups shredded sharp cheddar cheese, 6 oz 1 1/2 cups chopped fresh tomatoes 2 green onions, chopped 1 T. snipped fresh oregano or 1/2 t. dried oregano, crushed 1 clove garlic, minced 1 cup milk 2 T. flour 1/2 t. salt Cook radiatore or corkscrew macaroni according to pkg. directs. Drain well. Return pasta to warm pan. Gently stir in the cheese, tomatoes, green onion, oregano, and garlic. Pour milk into a jar that has a lid. Add flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture. Cook, stirring gently over medium heat until the cheese has melted and the mixture is thick and bubbly, about 3 to 4 minutes. Makes 5 to 6 main dish servings Lynnda Cloutier
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