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CATEGORY CUISINE TAG YIELD
Meats, Dairy Meatless, Pasta 4 Servings

INGREDIENTS

8 oz Elbow Macaroni, uncooked
2 Ripe tomatoes, sliced
2 T Butter or margarine
1 T Flour
1/4 t Dry mustard
1/2 t Salt
2 c Skim milk
2 c Grated hard cheese
such as Cheddar
1/2 c Fresh bread crumbs

INSTRUCTIONS

Prepare pasta according to package directions; drain in colander.
Preheat oven to 375 degrees F. Slice the tomatoes into 1/2-inch thick
slices. Set aside on a small plate. Crumble the bread crumbs with  your
fingertips. Set aside on another small plate.  Into a 2-quart saucepan
over medium heat, melt the butter or  margarine. Add the flour, dry
mustard and salt, then cook together  for 2 to 3 minutes. Add the milk
little by little and continue  stirring until mixture thickens. Add
cheese and stir until melted.  Place two slices of tomato in bottom of
pan, then half the pasta.  Place another two slices of tomato, the
remainder of the pasta, and  pour the sauce over all. Arrange three
slices of tomato on top and  sprinkle with bread crumbs. Bake for 20
minutes. Serve immediately.  Each serving provides: 466 Calories; 23.8
g Protein; 39.6 g  Carbohydrates; 23.6 g Fat; 61.9 mg Cholesterol; 754
mg Sodium.  Calories from Fat: 46%  Copyright National Pasta
Association (http://www.ilovepasta.org)  (Reprinted with permission)
From: Iris Grayson                    Date: 18 Jun 96 Recipes And Such
Posted to MM-Recipes Digest V3 #342  From: LVORTIZ@aol.com  Date: Fri,
13 Dec 1996 20:17:57 -0500

A Message from our Provider:

“Beauty: an act of God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 426
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 18.2mg
Sodium: 582.7mg
Potassium: 442.1mg
Carbohydrates: 61.2g
Fiber: 2.9g
Sugar: 9.6g
Protein: 17.4g


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