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| A little different take on an old standby and very yummy! |
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| 8 oz |
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Macaroni |
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| ½ cup |
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Butter |
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| 1/3 cup |
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Flour |
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| 3 cups |
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Milk |
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Salt and Pepper to Taste |
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| 3 cups |
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Cheddar Cheese, Grated |
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| 1 Tbs |
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White Wine |
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Worcestershire Sauce |
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| 2 Tbs |
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Dry mustard |
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| 2 |
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Ripe Fresh Tomatoes, peeled and sliced |
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Ritz Crackers |
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| 1 |
Cook macaroni according to package directions. |
| 2 |
Prepare thick white sauce: melt butter, add flour and stir to incorporate. Slowly add milk and cook over medium heat, stirring constantly, until thick. Add the salt, pepper, worcestershire sauce (try 1 Tbs!) and mustard and stir until well blended. Add the cheese and macaroni and again stir until blended. |
| 3 |
Pour into buttered, oven-proof casserole. |
| 4 |
Push the tomato slices into the macaroni mixture, leaving just the tip of each tomato slice exposed. |
| 5 |
Sprinkle crushed crackers over the top to make a light crust. |
| 6 |
Bake at 350° for about 20 minutes or until bubbly. |
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| Cooking Tips |
| Ritz crackers are best! |
| This can be made a day ahead, refrigerated, and baked the following day, for about 30 minutes. |
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