Ingredients
-
2
-
1/2
-
2
-
1/4
-
1/2
-
1/2
-
1/4
-
2
-
1 1/2
-
1
-
1
-
1/4
-
-
-
Directions
Imperial Macaroni Casserole, 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 , I had to kick mine up a notch too and added seed mustard and a bunch a fresh herbs as well as the dry but my result was very very tasty indeed The recipe made a large amount and I will get to freeze a couple of portions wihch is always a bonus , Wow this is the absolute BEST mac and cheese I’ve ever had I made it with whole wheat pasta and Ro-Tel Thanks for posting this great recipe!
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Steps
|
1
Done
|
Melt the Margarine in a Large Sauce Pan. Saute the Onion Until Transparent. |
|
2
Done
|
Blend in the Flour and Seasonings. |
|
3
Done
|
Stir in the Milk Gradually; Cook Until Thickened. |
|
4
Done
|
Add the Cheddar Cheese; Stir Until Melted. |
|
5
Done
|
Add the Macaroni and the Canned Tomatoes, Mixing Well. |
|
6
Done
|
Pour Into a Greased 2-Qt Baking Dish. Slice the Fresh Tomato and Arrange on Top. Sprinkle the Parmesan Cheese Over the Surface. |
|
7
Done
|
Bake in a Moderate Oven (375*f) For 30 to 35 Minutes. |
