Imperial Macaroni Casserole
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.
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INGREDIENTS
Nutrition- 2
- 1⁄2cup margarine
- 2tablespoons finely chopped onions
- 1⁄4cup flour
- 1⁄2teaspoon salt
- 1⁄2teaspoon dry mustard
- 1⁄4teaspoon paprika
- 2cups milk
- 1 1⁄2cups shredded cheddar cheese
- 1
- 1
- 1⁄4cup grated parmesan cheese
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DIRECTIONS
- Melt the margarine in a large sauce pan. Saute the onion until transparent.
- Blend in the flour and seasonings.
- Stir in the milk gradually; cook until thickened.
- Add the cheddar cheese; stir until melted.
- Add the macaroni and the canned tomatoes, mixing well.
- Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
- Bake in a moderate oven (375*F) for 30 to 35 minutes.
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