OLD FASHIONED MACARONI AND CHEESE (From Food Day Magazine)
Return to menu	Next main dish recipe
1 8-oz package elbow macaroni Cook macaroni according to package directions. Drain. Rinse with cold water. Drain and set aside. Preheat oven to 375 degrees. Grease a shallow 1 1/2 quart casserole or 8-inch square baking dish. 1/4 cup butter 1/4 cup all purpose flour 1 tsp Dijon-style mustard 1/2 tsp salt 1/8 tsp pepper 2 cups whole milk 1 1/2 cups shredded sharp cheddar cheese In a medium saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Whisk in milk. Bring to boil, whisking constantly. Reduce heat to low an simmer 1 minute. Remove from heat. Stir in cheese and cooked macaroni. 1/2 cup shredded sharp cheddar cheese 1 large tomato, sliced Turn into greased casserole. Arrange sliced tomatoes over top. Sprinkle cheese on top. Bake, uncovered, 15 minutes or until cheese begins to brown around the edges and cheese on tomatoes is melted.