3 c. uncooked elbow macaroni, cooked and drained
1/2 c. margarine
1/2 c. all-purpose flour
2 c. milk
4 c. (1 lb.) shredded Cheddar cheese
1 can (10 oz.) Ro-Tel diced tomatoes with green chilies
Preheat oven to 375 degrees. Place macaroni in a 9 x 12-inch baking dish
and set aside. In a medium saucepan, melt margarine over low heat.
Stir in flour, cook mixture, stirring constantly, until mixture is
smooth and bubbly. Stir in milk, heat to a boil, stirring
constantly. Add cheese and Ro-Tel tomatoes. Stir until cheese is
melted. Pour over macaroni and stir to combine. Bake uncovered 30
minutes or until heated through.
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