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Categories:Viewed: 16 - Published at: a year ago
Ingredients
- 8 oz. cooked elbow macaroni, set aside
- 1/4 c. margarine
- 1/4 c. flour
- 2 1/2 c. milk
- 2 1/2 c. grated Cheddar cheese, divided
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
- 1 (16 oz.) can chopped or diced tomatoes, drained
- 1 c. shredded Mozzarella cheese
Method
- Melt butter and blend in flour.
- Stir milk in slowly.
- Cook, stirring constantly, until thickened.
- Remove sauce from heat.
- Add 2 cups Cheddar cheese and stir to blend.
- Add Worcestershire sauce. Season with salt and pepper to taste.
- Place macaroni in 2-quart baking dish.
- Add cheese sauce and mix.
- Spread drained tomatoes across top of macaroni mixture.
- Sprinkle remaining 1/2 cup Cheddar cheese and Mozzarella cheese over tomatoes.
- Bake in 350° oven for approximately 30 to 35 minutes.
