Recipe - Columbus Quincentennial (500 Years) Macaroni And Cheese

8 ounce Elbow Macaroni, uncooked
2 Ripe tomatoes; cut or sliced up
2 tablespoon Butter or margarine
1 tablespoon Flour
One fourth teaspoon Dry mustard
One half teaspoon Salt
2 cup Skim milk
2 cup Grated hard cheese
(such as Cheddar)
One half cup Fresh bread crumbs

Prepare pasta according to package directions; drain in colander. Preheat
oven to 375 degrees F. Slice the tomatoes into 1/2inch thick slices. Set
aside on a small plate. Crumble the bread crumbs with your fingertips. Set
aside on another small plate.

Into a 2quart 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 MMRecipes Digest V3 #342

From: LVORTIZ@aol.com

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