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Post by marlaoh on Mar 19, 2004 7:25:20 GMT -6
Macaroni and Cheese with Tomatoes 8 oz Elbow Macaroni, uncooked 2 ripe tomatoes, sliced 2 Tbs butter or margarine 1 Tbs flour 1/4 tsp dry mustard 1/2 tsp salt 2 cups skim milk 2 cups grated hard cheese (such as Cheddar) 1/2 cup fresh bread crumbs 1 Prepare pasta according to package directions; drain in colander. Preheat oven to 375° F. 2 Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. 3 Crumble the bread crumbs with your fingertips. Set aside on another small plate. 4 Into a 2-quart saucepan over medium heat, melt the butter or margarine. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. 5 Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. 6 Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately. Servings: 4
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