- 1 (8 ounce) package elbow macaroni
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic paste, or to taste
- 1 (14.5 ounce) can plum tomatoes, chopped, juice reserved
- 4 ounces shredded Cheddar cheese, divided
- water, or as needed (optional)
- 1 tomato, sliced (optional)
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a large baking dish.
- Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
- Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
- Broil in the preheated oven until cheese is melted and browned, about 5 minutes.