Macaroni And Cheese Casserole With Luncheon Meat
|Flour||3 1⁄2 Tablespoon|
|Dry mustard||2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Pound|
|Canned elbow macaroni||8 Ounce, cooked and drained (1 Package)|
|Canned luncheon meat||12 Ounce|
|Melted butter/Margarine||3 Tablespoon, melted|
|Seasoned dry bread crumbs||1⁄2 Cup (8 tbs)|
In a deep, 2 1/2 quart, heat-resistant, non-metallic casserole melt butter or margarine on full power 30 seconds.
Blend in flour, salt, pepper and dry mustard stirring until smooth.
Gradually stir in milk until smooth.
Heat, uncovered, on roast for 12 minutes or until thickened and smooth.
Stir occasionally during last half of cooking time.
Add shredded cheese and stir until melted.
Add cooked macaroni and luncheon meat.
Stir until well blended.
In a small, heat-resistant, non-metallic bowl combine melted butter or margarine and bread crumbs and heat, uncovered, on full power 3 minutes or until bread crumbs are lightly browned.
Sprinkle bread crumb mixture over macaroni mixture.
Heat, uncovered, on roast for 7 minutes or until heated through.