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| Columbus' Quincentennial (500 Years) Macaroni And Cheese Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
8 oz elbow macaroni, uncooked
2 ripe tomatoes; sliced
2 tablespoon butter or margarine
1 tablespoon flour
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 cup skim milk
2 cup grated hard cheese (such as chedda; r)
1/2 cup fresh bread crumbs
Cooking Directions:
Prepare pasta according to package directions; drain in colander. Preheat oven to 375 degrees F. Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate.
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. 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. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.
Each serving provides: 466 Calories; 23.8 g Protein; 39.6 g Carbohydrates; 23.6 g Fat; 61.9 mg Cholesterol; 754 mg Sodium. Calories from Fat: 46%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
From: Iris Grayson Date: 18 Jun 96 Recipes And Such Posted to MM-Recipes Digest V3 #342
From: LVORTIZ@aol.com
pasta
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