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 \N | Cups (1 lb.) shredded cheddar cheese |
| 1 \N | 10 oz. can RO-TEL diced tomatoes and green chilies |
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.
Posted to EAT-L Digest 31 Jul 96 Date: Thu, 1 Aug 1996 17:59:33 -0400 From: Kappie King <Lestat6663@...>