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1 lb (450 g) elbow macaroni
1 tbsp butter
2 cloves garlic
1 small onion, chopped
1½ cups milk
2 tbsp flour
¼ cup tomato paste
½ tsp dried oregano
1½ cups cheese (mild, medium or sharp Cheddar Cheese or Monterey Jack)
2 tbsp parmesan cheese
salt & pepper to taste
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