President Truman's Meatless Tuesday

From Cooking with Paula Deen May/June 2007

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 2  cups elbow macaroni, uncooked
• 4  tablespoons butter
• 2  tablespoons  minced onions
• 4  tablespoons all-purpose flour
• 1  teaspoon salt
• 3⁄4 teaspoon dry mustard
• 1⁄4 teaspoon paprika
• 2  cups milk
• 3  cups cheddar cheese, shredded and divided
• 2  ripe tomatoes, blanched, peeled and sliced into 1/2 inch thick slices

Directions

1. Preheat oven to 375 degrees. Lightly grease a 13x9x2 baking dish.
2. Boil 6 cups salted water, add macaroni and cook until al dente. Drain.
3. In a large saucepan, melt butter. Add onion and cook, stirring constantly, until tender. Add flour, salt, dry mustard, and paprika; mix well. Add milk and stir for 5 minutes, or until thickened. Add 2 cups shredded cheese and stir until melted. stir in macaroni and pour into prepared dish. Cover macaroni with tomato slices and sprinkle with remaining cheese. Bake for 45-50 minutes.