Ingredients Jump to Instructions ↓

  1. 3 cups uncooked elbow macaroni -- cooked and drained

  2. 1/2 cup margarine

  3. 1/2 cup all-purpose flour

  4. 2 cups milk

  5. 4 cups (1 lb.) shredded cheddar cheese

  6. 1 10 oz. can RO-TEL diced tomatoes and green chilies

  7. 375 degrees. Place macaroni in a

  8. 9x12 inch baking dish. In a medium saucepan, melt margarine over low heat. Stir in flour; cook

  9. 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered

  10. 30 minutes or until heated through.


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