20 Minute Mac and Cheese recipe

8 oz. elbow macaroni
1 tomato, chopped
Sauce:
1 Tb. unsalted margarine
1 garlic clove, minced
2 Tb. flour, all purpose
1/4 ts. salt
1/4 ts. pepper
1 c. evaporated skim milk
1/2 c. cheddar cheese, reduced fat, grated
2 Tb. Romano cheese, grated

Cook pasta as per directions but do not add salt.
Drain.
In a medium sauce pan, melt margarine over medium heat.
Add garlic and cook, stirring for 2 minutes.
Add flour, salt and pepper and cook, stirring for 2 minutes.
Add milk to pan and bring mixture to a boil, stirring constantly until it thickens, about 4 minutes.
Add cheeses, stirring until smooth.
In a large serving bowl, combine pasta, sauce and tomatoes.
Makes 4 servings.