1 pkg (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups (8oz) Cheddar cheese, grated
1 large tomato, thickly sliced
1. Preheat oven to 375°. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.
3. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 quart shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.
4. Bake 15 minutes, or until cheese if golden brown.
Makes 4 to 6 servings.
© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.