- Cook Time
- Prep Time
- 4 ServingsServings
- 8 oz. Elbow Macaroni, uncooked
- 2 ripe tomatoes, sliced
- 2 tbsp. butter or margarine
- 1 tbsp. flour
- 1/4 tsp. dry mustard
- 1/2 tsp. salt
- 2 cups skim milk
- 2 cups grated hard cheese (such as Cheddar)
- 1/2 cup fresh bread crumbs
1 Prepare pasta according to package directions;
2 drain in colander. Preheat oven to 375-o F.
3 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.
4 Into a 2-quart saucepan over medium heat, melt the butter or margarine.
5 . 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.
6 Add cheese and stir until melted.
7 Place two slices of tomato in bottom of pan, then half the pasta.
8 Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all.
9 Arrange three slices of tomato on top and sprinkle with bread crumbs.
10 Bake for 20 minutes. Serve immediately.
Source: National Pasta Association