Baked macaroni and cheese
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked elbow macaroni |
| ½ | cup | Margarine |
| ½ | cup | All-purpose flour |
| 2 | cups | Milk |
| 1 | pounds | Shredded cheddar cheese |
| 1 | can | RO*TEL Diced Tomatoes and Green Chilies (10 oz) |
Directions
Preheat oven to 375'F. Cook macaroni as directed on package; drain and set aside. Melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Reduce heat and simmer until thickened, about 1 minute. Add cheese and RO*TEL. Stir until cheese is melted, remove from heat. Stir macaroni into cheese sauce.
Transfer to an ungreased 9x12" baking dish. Bake uncovered 30 minutes or until heated through.
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