Macaroni And Cheese With Sliced Tomatoes Recipe
Ingredients
| Elbow macaroni | 2 Pound | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| 3/4 cup enriched flour | ||
| Milk | 2 Quart | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Processed cheese | 2 Pound, shredded | |
| 24 to 32 tomato slices (one for each serving) | ||
Directions
Cook macaroni in boiling salted water till tender; drain.
Melt butter; blend in flour; add milk.
Cook and stir over low heat till thick.
Season.
Add 6 cups of the cheese; stir till melted.
Place cooked macaroni in two greased 13 x 9 x 2-inch pans.
Pour sauce over.
Salt tomato slices; arrange atop in rows, pushing edges into macaroni.
Top with remaining cheese.
Bake in moderate oven (350°) 30 minutes or till hot and bubbly.
Sprinkle with paprika.
Melt butter; blend in flour; add milk.
Cook and stir over low heat till thick.
Season.
Add 6 cups of the cheese; stir till melted.
Place cooked macaroni in two greased 13 x 9 x 2-inch pans.
Pour sauce over.
Salt tomato slices; arrange atop in rows, pushing edges into macaroni.
Top with remaining cheese.
Bake in moderate oven (350°) 30 minutes or till hot and bubbly.
Sprinkle with paprika.
Chef
