Macaroni and Cheese

I actually skipped the part where you bake it in the oven to speed up the process, and it was still delicious. In case you think it takes too long to make homemade mac and cheese...think again. I also substituted evaporated milk for regular. Recipe courtesy of Southern Accent and Mrs. Monte Bayless of Columbia, Tennessee.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 8  ounces elbow macaroni
• 3  tablespoons butter
• 3  tablespoons flour
• 2  cups milk
• 1⁄2 teaspoon salt
•  pepper
• 2  cups sharp cheddar cheese, grated
• 6 -8  tomatoes, sliced and salted

Directions

1. Cook macaroni according to package directions.
2. Drain and place in a buttered 1 1/2 quart casserole.
3. Melt butter, stir in flour and blend well.
4. Gradually add milk and cook over medium heat until thick.
5. Add salt, pepper, and 1 1/2 cups cheese, stirring to melt cheese.
6. Gently mix sauce with macaroni and arrange tomato slices on top (pushing each edge into macaroni).
7. Sprinkle with remaining 1/2 cup cheese.
8. Bake uncovered at 350 for 30 minutes.