Yield: 4 Servings
|8 ounces||Elbow Macaroni, uncooked|
|2 \N||Ripe tomatoes; sliced|
|2 tablespoons||Butter or margarine|
|¼ teaspoon||Dry mustard|
|2 cups||Skim milk|
|2 cups||Grated hard cheese (such as Cheddar)|
|½ cup||Fresh bread crumbs|
Prepare pasta according to package directions; drain in colander.
Preheat oven to 375 degrees F. Slice the tomatoes into ½-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; 23⅘ g Protein; 39⅗ g Carbohydrates; 23⅗ g Fat; 61.9 mg Cholesterol; 754 mg Sodium.
Calories from Fat: 46%
Copyright National Pasta Association () (Reprinted with permission)