Imperial Macaroni Casserole

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a recipe from my sister's office collected recipes from Cyndy Tiegs. This is from 1975! To kick it up a notch, you could substitute a can of Rotel tomatoes and green chilies.

Ingredients Nutrition

Directions

  1. Melt the margarine in a large sauce pan. Saute the onion until transparent.
  2. Blend in the flour and seasonings.
  3. Stir in the milk gradually; cook until thickened.
  4. Add the cheddar cheese; stir until melted.
  5. Add the macaroni and the canned tomatoes, mixing well.
  6. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
  7. Bake in a moderate oven (375*F) for 30 to 35 minutes.

Reviews

(4)
Most Helpful

I had to kick mine up a notch too and added seed mustard and a bunch a fresh herbs as well as the dry but my result was very very tasty indeed. The recipe made a large amount and I will get to freeze a couple of portions wihch is always a bonus.

katew November 07, 2009

Wow this is the absolute BEST mac and cheese I've ever had. I made it with whole wheat pasta and Ro-Tel. Thanks for posting this great recipe!

callmejer August 05, 2008

I kicked it up a notch and used Rotel tomatoes and green chilies. Was a bit spicy for me but DH loved it. Served with recipe#281304. Made and reviewed for Zaar Cookbooks Tag Game 2008.

mailbelle June 18, 2008

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