Easy Casseroles & One-Dish Meals/1997

Italian Macaroni and Cheese
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 25 minutes 460 205 23g 740mg 46g 19g 40mg


INGREDIENTS:
2 cups uncooked elbow macaroni 1/4 cup margarine or butter 1/4 cup all-purpose flour
1/2 teaspoon salt 1/2 teaspoon pepper 2 tablepoons chopped fresh or 1/2 teaspoon dried basil leaves
2 cups milk 2 cups shredded or cubed Provolone cheese (8 ounces) 1 large tomato, chopped (1 cup)
3 tablespoons seasoned dry bread crumbs 1 tablespoon margarine or butter, melted



1 Heat oven to 350. Cook and drain macaroni as directed on package.
2 Meanwhile, melt 1/4 cup margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper and basil. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3 Stir milk into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese; cook until cheese is melted.
4 Stir macaroni and tomato into cheese sauce. Pour into ungreased 2-quart casserole. Mix bread crumbs and 1 tablespoon margarine; sprinkle over macaroni mixture.
5 Bake uncovered 20 to 25 minutes or until hot and bubbly.

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