4 Tbsp. butter (plus more for baking dish)
2 c. large elbow macaroni, cooked al dente
2 Tbsp. minced onion
4 Tbsp. all-purpose flour
1 tsp. salt (plus more for seasoning)
3/4 tsp. dry mustard
1/4 tsp. paprika
2 c. milk
3 c. shredded Cheddar cheese, divided
2 ripe tomatoes, blanched, peeled and cut into 1/2-inch thick slices
freshly ground black pepper
Preheat the oven to 375 degrees. Lightly butter a 9 x 13-inch baking dish.
Melt the butter in a large saucepan over medium heat. Add the onion
and cook, stirring constantly, until tender. Add the flour, salt,
dried mustard and paprika; mix well. Stir in the milk and cook until
thickened, about 5 minutes. Add 2 cups of the shredded cheese and
stir until melted. Toss in the macaroni. Pour into the prepared
dish. Cover the macaroni with tomato slices; season with salt and
pepper. Bake for 35 to 45 minutes. The last few minutes, top with
the remaining cheese; return to the oven until the cheese melts.
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