Imperial Macaroni Casserole

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This is a recipe from my sister's office collected recipes from cyndy tiegs. this is from 1975! to kick it up a notch, you could substitute a can of rotel tomatoes and green chilies.

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Steps

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Melt the margarine in a large sauce pan.

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Saute the onion until transparent.

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Blend in the flour and seasonings.

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Stir in the milk gradually.

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Cook until thickened.

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Add the cheddar cheese.

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Stir until melted.

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Add the macaroni and the canned tomatoes , mixing well.

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Pour into a greased 2-qt baking dish.

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Slice the fresh tomato and arrange on top.

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Sprinkle the parmesan cheese over the surface.

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Bake in a moderate oven for 30 to 35 minutes.

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Ingredients

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elbow macaroni, margarine, onions, flour, salt, dry mustard, paprika, milk, cheddar cheese, tomatoes, fresh tomato, parmesan cheese