Ingredients
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2 cups elbow macaroni, cooked and drained
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1/2 cup margarine
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1/4 cup flour
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1/2 teaspoon salt
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1/2 teaspoon dry mustard
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1/4 teaspoon paprika
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2 cups milk
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1 1/2 cups shredded cheddar cheese
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1 (19 ounce) can tomatoes, drained
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1/4 cup grated parmesan cheese
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2 tablespoons finely chopped onions
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1 fresh tomato
Instructions
- Melt the margarine in a large sauce pan. Saute the onion until transparent.
- Blend in the flour and seasonings.
- Stir in the milk gradually; cook until thickened.
- Add the cheddar cheese; stir until melted.
- Add the macaroni and the canned tomatoes, mixing well.
- Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
- Bake in a moderate oven (375*F) for 30 to 35 minutes.