Baked Macaroni and Cheese
1 pkg. (8 oz.) elbow macaroni
1/4 cup butter
1/4 cup AP flour
1 tsp. salt
1/2 tsp. pepper
2 cups milk
2 cups Cheddar cheese, grated
1 large tomato, thickly sliced
1. Preheat oven to 375F. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.
3. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 qt. shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.
4. Bake 15 minutes, or until cheese is golden brown. Makes 4 to 6 servings
Source: ?
Note: In addition to the cheese sprinkled on the tomatoes, I also like to sprinkle some Panko or bread crumbs. And DH likes to go crazy using different types of cheese.
1 pkg. (8 oz.) elbow macaroni
1/4 cup butter
1/4 cup AP flour
1 tsp. salt
1/2 tsp. pepper
2 cups milk
2 cups Cheddar cheese, grated
1 large tomato, thickly sliced
1. Preheat oven to 375F. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.
3. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 qt. shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.
4. Bake 15 minutes, or until cheese is golden brown. Makes 4 to 6 servings
Source: ?
Note: In addition to the cheese sprinkled on the tomatoes, I also like to sprinkle some Panko or bread crumbs. And DH likes to go crazy using different types of cheese.