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Print this Recipe    Macaroni Cheese 36

Baked Macroni and Cheese

3 cups uncooked elbow macaroni
1/2 cup margarine
1/2 cup flour
2 cups milk
1 lb shredded cheddar cheese
1 can diced tomatoes

Preheat oven to 375F. 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 tomatoes.
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. Note: Try using stewed
tomatoes instead of regular tomatoes, it gives it more of a flavor.

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