Margarita Macaroni and Cheese Recipe (Video)

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A rich and decadent version of the original, this Margarita Macaroni and Cheese recipe is a perfect dish to serve on a chilly evening or windy, autumn afternoon.

The simple recipe begins with olive oil heated on the stove to sauté the aromatic, minced garlic. Juicy diced tomatoes are added to the warm saucepan before rich chicken broth is stirred in. Uncooked macaroni is poured into the bubbling sauce to cook to tender perfection. As the pasta softens and the sauce thickens, a light sprinkling of salt and pepper gives subtle flavor before adding fresh basil and creamy, feta cheese to the delectable dish.



– Tablespoon of oil
– 1 Clove of garlic (crushed or minced)
– 800 Grams of diced tomatoes
– 1.5 Cups of chicken stock
– 2 Cups of macaroni
– Season with salt & pepper
– 1/4 Cup of basil
– 130 Grams of fresh feta cheese



1. Get a large sauce pan and turn the heat to low or low-medium and pour the oil. Heat it for about 60 seconds or so.
2. Put in the garlic and stir every now and then for about 1 minute.
3. Add the diced tomatoes and 1 cup chicken stock/broth. Leave it and bring it to a simmer.
4. Add the macaroni and stir. Then cook for about 15 minutes and stir frequently.
5. Get the remaining chicken stock/broth and pour it in and stir again. Let it simmer for 2-3 minutes and stir every now and then.
6. Turn the heat off and season with salt and pepper.
7. Add the basil and feta cheese. Mix together until well combined.