Ingredients:
8 ounces dry elbow macaroni
1/4 cup butter
1/4 cup flour
1 teaspoon dry mustard
salt and pepper, to taste
2 cups milk ( whole preferred)
2 cups grated cheddar cheese
1 ripe tomatoes, sliced
1/2 cup croutons
Directions:
Preheat oven to 375 degrees F; lightly butter a 1 1/2 quart casserole dish.
Cook the macaroni according to package directions; rinse, drain, set aside.
In a medium sized saucepan, melt the butter.
Remove the saucepan from the heat and whisk in the flour, mustard, salt, and pepper; cook, stirring frequently, until bubbly.
Return the saucepan to the stovetop and gradually whisk in the milk and bring to a good simmer, whisking continually, then lower the temperature and simmer for 1 minute.
Lower the heat and radually add in 1 1/2 cups of the cheddar, stirring constantly, and cook until cheese is melted.
Stir in the cooked macaroni.
Turn mixture into the buttered casserole dish and sprinkle with the remaining cheese.
Top with the sliced tomato, then the croutons.
Bake at 375 degrees F for 15 to 20 minutes or until golden and bubbly.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.