Imperial Macaroni Casserole

12 ingredients
7 steps

Ingredients

  • 2 cups elbow macaroni, cooked and drained
  • 1/2 cup margarine
  • 2 tablespoons finely chopped onions
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 (19 ounce) can tomatoes, drained
  • 1 fresh tomato (optional)
  • 1/4 cup grated parmesan cheese

Directions

  1. 1
    Melt the margarine in a large sauce pan. Saute the onion until transparent.
  2. 2
    Blend in the flour and seasonings.
  3. 3
    Stir in the milk gradually; cook until thickened.
  4. 4
    Add the cheddar cheese; stir until melted.
  5. 5
    Add the macaroni and the canned tomatoes, mixing well.
  6. 6
    Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
  7. 7
    Bake in a moderate oven (375*F) for 30 to 35 minutes.

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