1 Boiled Macaroni (quantity as prepared; see notes)
1 cups (360 ml) Tomato Sauce I.
1 Grated cheese, to taste (quantity not specified in original)
Instructions
1. Prepare Boiled Macaroni according to the corresponding recipe in Farmer's book. Have the macaroni ready before beginning this recipe.
2. Option A — Stovetop: Combine the boiled macaroni and 1 1/2 cups (360 ml) Tomato Sauce I. in a heavy saucepan over medium-low heat. Reheat (technique: reheating, i.e., warming a pre-cooked ingredient through in a sauce) for 8–12 minutes, stirring occasionally, until the macaroni is heated through and steaming, the sauce is bubbling at the edges, and no cool spots remain when tested with a spoon.
3. Transfer to a serving dish, sprinkle evenly with grated cheese, and serve immediately.
4. Option B — Baked: Follow the Baked Macaroni recipe from Farmer's book, substituting Tomato Sauce I. for White Sauce in equal measure. Bake in a moderate oven, 350°F (175°C), for 20–25 minutes, until the top is lightly browned and the sauce is bubbling visibly around the edges.
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