Baked Macaroni and Cheese
INGREDIENTS:
3 c Uncooked elbow macaroni
1/2 c Margarine
1/2 c All-purpose flour
2 c Milk
1 lb Shredded cheddar cheese
1 cn RO*TEL Diced Tomatoes and
-Green Chilies (10 oz)
3 c Uncooked elbow macaroni
1/2 c Margarine
1/2 c All-purpose flour
2 c Milk
1 lb Shredded cheddar cheese
1 cn RO*TEL Diced Tomatoes and
-Green Chilies (10 oz)
Preheat oven to 375'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, remove from heat. Stir macaroni into cheese sauce. Transfer to an ungreased 9x12" baking dish. Bake uncovered 30 minutes or until heated through.