Ro-tel macaroni & cheese
11 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked elbow macaroni; cooked and drained |
| ½ | cup | Margarine |
| ½ | cup | All-purpose flour |
| 2 | cups | Milk |
| 4 | cups | (1 lb.) shredded cheddar cheese |
| 1 | 10 oz. can ro-tel diced tomatoes and green chilies | |
Directions
Recipe by: Back of the Can Recipe Preheat oven to 375 degrees. Place macaroni in a 9x12 inch baking dish. In a medium saucepan, 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. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered 30 minutes or until heated through.
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