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Macaroni And Cheese for 24




Source of Recipe


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List of Ingredients




1 1/4 lbs. (6 c.) elbow macaroni
3/4 c. butter or margarine
1/2 c. all purpose flour
2 t. salt
1/4 t. pepper
10 c. milk
1 c. chopped onion (opt.)
1 1/2 lbs. sharp process American cheese, cubed (6 c.)
4 tomatoes, sliced



Recipe



In two lg. kettles cook macaroni in lg.
amounts boiling salted water till tender;
drain. In lg. kettle melt butter; blend in
flour, salt, and pepper. Add milk; cook
and stir till thick and bubbly. Add onion
and cheese; stir till cheese is melted.
Spread macaroni in two 13x9x2" metal
baking pans. Add half the sauce to each
pan; mix with macaroni. Sprinkle tomato
slices with salt; arrange on top, pushing
edge of each slice into macaroni. Bake at
350° for 45 min., or till hot in center.
Makes 24 (3/4 c.) servings.