Ro-tel macaroni and 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
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.
Posted to EAT-L Digest 31 Jul 96 Date: Thu, 1 Aug 1996 17:59:33 -0400 From: Kappie King <Lestat6663@...>
Related recipes
- Budget macaroni and cheese
- Classic macaroni and cheese
- Creamy macaroni and cheese
- Easy macaroni and cheese
- Greek macaroni & cheese
- Greek macaroni and cheese
- Italian macaroni and cheese
- Light macaroni and cheese
- Mac 'n' cheese
- Mac and cheese
- Macaroni & cheese
- Macaroni and cheese
- Macaroni and cheese #5
- Microwave macaroni and cheese
- Quick macaroni & cheese
- Quick macaroni and cheese
- Retta's macaroni and cheese
- Ritzy macaroni and cheese
- Ro-tel macaroni & cheese
- Traditional macaroni and cheese