Macaroni tomato cheese
To make macaroni tomato cheese for six you will need:— Boz elbow macaroni 1 cup milk 1 tablespoon butter 1 tablespoon flour One-third cup grated onion 2 cups grated cheese 11b fresh tomatoes Salt and pepper Method: Cook macaroni in boiling salted water until just tender; drain. Melt butter in small saucepan, stir in flour, 1 teaspoon salt,
pepper and when bubbling gradually stir in milk and stir until thick and smooth. Allow sauce to cool slightly before adding all but a quarter of a cup of the grated cheese and the onion. Stir until cheese is melted. Place half of the drained macaroni in a greased casserole and cover this with half of the sauce mixture; repeat. Cover top with sliced tomatoes. Sprinkle with reserved cheese and bake at 350 ,for 30 minutes. Sprinkle with finely chopped parsley before serving.
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Bibliographic details
Press, Volume CXII, Issue 32959, 4 July 1972, Page 5
Word Count
144Macaroni tomato cheese Press, Volume CXII, Issue 32959, 4 July 1972, Page 5
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