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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounce package uncooked elbow macaroni 1 small onion, peeled and grated 2 tbsp. butter 2 tbsp. all purpose flour 1 1/2 tsp. dry mustard 1 tsp. salt 1/4 tsp. pepper 1 1/2 tsp. worcestershire sauce 1 3/4 cups milk 8 ounces sliced Cheddar cheese 3 to 4 ounce can sliced mushrooms, drained small jar diced pimientos 1 large tomato, cut into wedges
Directions
Preheat oven to 350 degrees. Butter a shallow 8 cup baking dish. Heat lightly salted water to a boil in a large saucepan. Add macaroni and cook until just done, stirring frequently. Drain macaroni, transfer to a small bowl and cover to keep warm. Meanwhile, Cook onion with butter in a medium skillet 3 to 4 minutes until onion starts to soften. Stir in flour, mustard, salt, pepper and worcestershire sauce. Cook, stirring, until mixture comes to a boil. Gradually stir in milk. Cook, stirring, until mixture thickens and boils, about 1 minute. Stir in half of the Cheddar until melted. Stir together cooked macaroni, mushrooms with liquid and pimientos in the prepared dish. Pour the cheese sauce over. Arrange tomato wedges in a double row on top of macaroni. Cut remaining Cheddar slices into strips and arrange around tomatoes. Bake 20 minutes. Brush tomatoes with melted butter and bake an additional 10 minutes until cheese is melted and bubbly.
Serves 6.
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