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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. Serve hot. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |