MAC N’ CHEESE (a favorite from Julie Hall)
1 (8 oz) pkg. LARGE Elbow Macaroni ½ tsp. Salt
3 T. Butter Pepper to taste
3 T. Flour 2 cups grated SHARP Cheddar Cheese
2 cups Milk (whole or half & half) 2 to 3 Tomatoes
Cook macaroni according to pkg. directions. Drain; put in buttered 1½ quart casserole dish. (I often toss it with a little butter to keep it from getting sticky). Melt butter, stir in flour and blend with whisk. Gradually add milk and cook over med. heat until thick. Add salt, pepper, and cheese, stirring to melt cheese. Gently mix sauce with macaroni. Slice tomatoes and arrange slices on top of macaroni, pushing down slightly until edges are in the macaroni. Bake uncovered at 350 for 30 min. *(I often double the recipe. The real trick is using large macaroni so sauce gets inside, sharp cheese, and tomatoes to keep it all moist.) Enjoy!