Feeling cheesy? Today's vintage recipe is for you! All I can say is yum.
This is another one dish meal, and is easy and quick to make.
From Good Housekeeping's Egg and Cheese, Spaghetti and Rice Dishes, 1958...
Susan's Macaroni, Tomato and Cheese
2 cups macaroni (I used elbow.)
4 tsp. butter or margarine
3/4 cup fresh bread crumbs
4 tsp. minced onions
2 tbsp. butter or margarine
1 tbsp. flour
1/4 tsp. dry mustard
3/4 tsp. salt
2 cups milk (I used 2%.)
2 cups (1/2 lb.) grated Cheddar cheese (I used reduced fat.)
2 medium tomatoes, in 1/2 in. slices
Start heating oven to 400 degrees.
Cook macaroni as package directs; drain.
In double boiler, melt 4 tsp. butter; toss with bread crumbs; set aside.
In same double boiler, combine onion, 2 tbsp. butter, flour, mustard, salt, pepper;
Stir in milk; cook, stirring often, until smooth.
Add 1 1/2 cups of cheese. Stir until melted.
In 1 1/2-qt. casserole, place half of macaroni, all but 2 or 3 tomato slices, then rest of macaroni.
Pour on cheese sauce; sprinkle with rest of cheese and buttered crumbs; arrange rest of tomato slices on top.
Bake 20 minutes. Makes 6 to 8 servings.
This is very delicious! Warm, gooey, cheesy and crunchy, and the tomatoes add a nice little tang.
I hope you'll give this a try.
If you have any requests for recipes for future Vintage RecipeThursdays, just leave me a comment or post on my Facebook Page. I'll do my best!