TCDC Backed Mac-N-Cheese

BAKED MACARONI and CHEESE

16 oz. uncooked elbow macaroni
1/2 cup margarine
1/2 cup all-purpose flour
2 ¼ cups milk
1 lb. shredded cheddar cheese
1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies (do not drain)

Preheat oven to 375 degrees F.

Cook macaroni as directed on package; drain and set aside.

Melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly.

Stir in milk; heat to a boil; stirring constantly.

Reduce heat and simmer until thickened, about 1 minute.

Add cheese and RO*TEL. Stir until cheese is melted, then remove from heat.

Stir macaroni into cheese sauce.

Transfer to an un-greased 9 x 12-inch baking dish.

Bake uncovered 30 minutes or until heated through, or, cover with foil and refrigerate for a few hours or overnight, then bake covered for 30 min. and uncovered for 15 to 20 more.

Serves 10.

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*The Corner Desk . Com* BAKED MACARONI and CHEESE 16 oz. uncooked elbow macaroni 1/2 cup margarine 1/2 cup all-purpose flour 2 ¼ cups milk 1 lb. shredded cheddar cheese 1 can (10 oz.) ROTEL Diced Tomatoes and Green Chilies (do not drain) Preheat oven to 375 degrees F. Cook macaroni as directed on package; drain and set aside. Melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil; stirring constantly. Reduce heat and simmer until thickened, about 1 minute. Add cheese and ROTEL. Stir until cheese is melted, then remove from heat. Stir macaroni into cheese sauce. Transfer to an un-greased 9 x 12-inch baking dish. Bake uncovered 30 minutes or until heated through, or, cover with foil and refrigerate for a few hours or overnight, then bake covered for 30 min. and uncovered for 15 to 20 more. Serves 10. Back To Mac&Cheese & Pasta Recipes Page