Yield: 11 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Uncooked elbow macaroni; cooked and drained |
| ½ cup | Margarine |
| ½ cup | All-purpose flour |
| 2 cups | Milk |
| 4 cups | (1 lb.) shredded cheddar cheese |
| 1 \N | 10 oz. can ro-tel diced tomatoes and green chilies |
Recipe by: Back of the Can Recipe Preheat oven to 375 degrees. Place macaroni in a 9x12 inch baking dish. In a medium saucepan, 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. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered 30 minutes or until heated through.