Imperial Macaroni Casserole

Name: Imperial Macaroni Casserole
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 cups elbow macaroni, cooked and drained; 1/2 cup margarine; 2 tablespoons finely chopped onions; 1/4 cup flour; 1/2 teaspoon salt; 1/2 teaspoon dry mustard; 1/4 teaspoon paprika; 2 cups milk; 1 1/2 cups shredded cheddar cheese; 1 (19 ounce) can tomatoes, drained; 1 fresh tomato (optional); 1/4 cup grated parmesan cheese

(4)

Recipe by Darkhunter

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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READY IN: 1hr 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

cups elbow macaroni, cooked and drained
¹⁄₂

cup margarine
2

tablespoons finely chopped onions
¹⁄₄

cup flour
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon dry mustard
¹⁄₄

teaspoon paprika
2

cups milk
1 ¹⁄₂

cups shredded cheddar cheese
1

(19 ounce) can tomatoes, drained
1

fresh tomato (optional)
¹⁄₄

cup grated parmesan cheese

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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