Baked Macaroni and cheese

 

 

Ingredients

1 PKG (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt  
1/8 teaspoon pepper
2 cups milk
2 cups (8oz) cheddar cheese, grated
1 large tomato, thickly sliced

 

1. Preheat oven to 375°F. Cook macaroni; drain.

2. Meanwhile, melt butter in a medium saucepan. Remove from the heat, then stir in the flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil, stirring. Reduce the heat, and simmer the mixture for 1 minute. Remove from heat.

3.  Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2-guart, shallow casserole. Arrange tomato slices on top. Sprinkle the remaining cheese over the top. 

4. Bake 15 minutes, or until cheese is golden brown. 

Makes 4 to 6 servings. 

 

Note: I have made this many times. I also like putting in ham chunks.

I got this recipe from my McCall’s Great American Recipe Collection.