|3||cups (8 ounces) uncooked rotini pasta
|2||tablespoons butter or margarine|
|2||tablespoons all-purpose flour|
|1/4||teaspoon dry mustard|
|1/8||teaspoon black pepper|
|2||cups (8 ounces) shredded sharp Cheddar cheese|
|8||ounces bacon, crisp-cooked and crumbled or
1 cup cubed cooked ham can be substituted for bacon
|2||medium tomatoes, sliced|
|1. Preheat oven to 350°F. Lightly grease shallow 1-1/2-quart casserole.|
|2. Cook pasta according to package directions; drain and return to saucepan.|
|3. Melt butter in 2-quart saucepan over medium-low heat . Whisk in flour, salt, mustard and pepper; cook and stir 1 minute. Whisk in milk. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 2 minutes. Remove from heat. Add cheese; stir until melted.
|4. Add cheese mixture and bacon to pasta; stir until well blended. Transfer to prepared casserole. Top with left over grated cheese. Bake, uncovered, 20 minutes. Arrange tomato slices on casserole. Bake additional 5 to 8 minutes or until casserole is bubbly and tomatoes are hot.|
|Notes: I use Cooked Cauliflower instead of pasta for a low calorie dish.
The sauce can also be prepared in the microwave.
I don’t make a sauce, but just add milk, eggs, cheese, mustard, etc. Top with grated cheese.
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