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Enchilada Pasta has a better ring than Mock Enchiladas. So, I’m changing the name. This recipe makes a quick meal with a sauce that is so delicious. It really has a flavor of cheese enchiladas, only with pasta! It also is a first prize winner.
One large bowl of macaroni didn’t fully give me an idea of how much pasta, so I doubled the sauce to have enough for one pound of pasta. The original recipe is below and the printable recipe is how I made it. The original has it put into a dish with cheese slices on top and bake it for five minutes. I didn’t want to heat my oven for it, so I went stovetop with shredded cheese. You will want to puree the sauce if you don’t like onion bits. I thought it would be fine, but when I when tasting the sauce it was like eating raw onions. I put it through my food processor. This step would probably be easier done first before simmering the sauce. I also didn’t include the hard-boiled egg since my kids don’t like them much.
This is a fast dish to make with ingredients that are almost always on hand. The enchilada pasta really only takes 30 minutes if you start your water to boil as soon as the sauce starts to simmer. It would be easy to add a cooked protein to the sauce as well to make it more of a main dish. Depending on the size of the onion you use, it might seem like a lot, but if you puree the sauce it won’t be overpowering. This is also a budget friendly recipe coming in at $3.94 for the whole. I figure there are eight servings making each serving $0.49 each.
One large bowl macaroni (large cut), 1 can tomatoes, 3 small onions, 1/2 teaspoon salt, 1/2 tablespoon chili pepper powder, 2 of flour, 2 of butter, 2 to 4 hard boiled eggs, Eastern cheese. Cook macaroni until well done and put In flat broad pan. Then cook tomatoes, onions and seasoning together about 1/2 hour. When done put through puree and place back on stove: add flour and butter creamed and stir until thick. When done take off stove. Add hard-boiled egg chopped. Spread the sauce over the macaroni and place small pieces of thinly sliced Eastern cheese over top covering well. Place in oven and bake 5 minutes.
Miss E. N. Atwood – 11 Sadie street, Santa Cruz – 3 Mar 1919 – The San Francisco Chronicle
A pasta dish from 1919
- 1 lb elbow macaroni
- 28 oz crushed tomatoes
- 1 med onion
- 1 tsp salt
- 1 tbsp chili powder
- 4 tbsp flour
- 4 tbsp butter
- 2 cups shredded cheese
- 4 - 8 each hard-boiled eggs chopped; optional
Cook tomatoes, onions and seasoning together about 1/2 hour. When done take off stove. Add hard-boiled egg chopped.
While the sauce is simmering, cook the macaroni according to package directions
When done put through puree and place back on stove: add flour and butter creamed and stir until thick.
If using hard-boiled eggs, chop them and add to sauce.
Add shredded cheese and mix well until melted.