Ro-Tel Macaroni & Cheese
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta, elbow macaroni
(3 cups uncooked), cooked and drained |
*
|
| ½ | cup |
margarine
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 4 | cups |
cheddar cheese
shredded, 1 pound |
|
| 10 | ounces |
rotel chiles and tomatoes
canned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta, elbow macaroni
(3 cups uncooked), cooked and drained |
*
|
| 118 | ml |
margarine
|
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 946 | ml |
cheddar cheese
shredded, 1 pound |
|
| 289 | ml/g |
rotel chiles and tomatoes
canned |
* |
Directions
Preheat oven to 375℉ (190℃).
Place macaroni in a 9x12 inch baking dish .
In a medium saucepan, melt margarine over low heat.
Stir in flour; cook 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 30 minutes or until heated through.
