Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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%

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