Baked Macaroni And Cheese
|Margarine||1⁄4 Cup (4 tbs)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Unbleached all purpose flour||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Chopped fresh tomatoes||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Coarse grain mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Elbow macaroni||10 Ounce (2 1/2 cups)|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
1. For the sauce, melt the margarine in a medium-size saucepan over medium heat. Add the onion, and cook, stirring, 5 minutes, or until the onion is translucent. Add the flour and stir until well blended. Slowly add the milk, stirring constantly to prevent lumps from forming. Cook the sauce, stirring frequently, another 5 to 5 minutes, or until thickened. Stir in the tomatoes, parsley, mustard, Worcestershire sauce and pepper, then remove the pan from the heat, cover and set aside.
2. Preheat the oven to 350°.
3. Meanwhile, bring a large pot of water to a boil. Cook the macaroni 8 minutes, or according to the package directions, until al dente. Drain the macaroni and transfer it to a 1 1/2-quart baking dish. Add the sauce and stir well. Spread the cheese over the macaroni and bake 10 to 15 minutes, or until the macaroni is heated through and the cheese is melted.