Ro-tel macaroni & cheese

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.

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