Columbus' Quincentennial (500 Years) Macaroni and Cheese

Title:
Columbus' Quincentennial (500 Years) Macaroni and Cheese

Yield:
4 Servings

Categories:
Pasta,
Meatless




Ingredients:





     8 oz Elbow Macaroni, uncooked


     2    Ripe tomatoes; sliced


     2 tb Butter or margarine


     1 tb Flour


   1/4 ts Dry mustard


   1/2 ts Salt


     2 c  Skim milk


     2 c  Grated hard cheese


          - (such as Cheddar)


   1/2 c  Fresh bread crumbs






 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


 


 Date: Fri, 13 Dec 1996 20:17:57 -0500