Imperial Macaroni Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a recipe from my sister's office collected recipes from Cyndy Tiegs. This is from 1975! To kick it up a notch, you could substitute a can of Rotel tomatoes and green chilies. Ingredients:
2 cups elbow macaroni, cooked and drained |
1/2 cup margarine |
2 tablespoons finely chopped onions |
1/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon paprika |
2 cups milk |
1 1/2 cups shredded cheddar cheese |
1 (19 ounce) can tomatoes, drained |
1 fresh tomato (optional) |
1/4 cup grated parmesan cheese |
Directions:
1. Melt the margarine in a large sauce pan. Saute the onion until transparent.
2. Blend in the flour and seasonings.
3. Stir in the milk gradually; cook until thickened.
4. Add the cheddar cheese; stir until melted.
5. Add the macaroni and the canned tomatoes, mixing well.
6. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
7. Bake in a moderate oven (375*F) for 30 to 35 minutes.
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