|Elbow macaroni||7 Ounce|
|Bacon slices||6 Ounce|
|Salt||1 1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded sharp american cheese||2 Cup (32 tbs)|
Cook macaroni in large saucepan in 2 quarts boiling salted water until tender.
Fry bacon until crisp; drain.
Cool and crumble.
Melt butter in saucepan over low heat; blend in flour, salt and pepper.
Add milk gradually, stirring constantly; cook until sauce is smooth and thickened.
Remove from heat.
Add 1 1/2 cups cheese, stirring until cheese is melted.
Spoon half the macaroni into greased 2-quart baking dish.
Arrange half the tomato slices over macaroni.
Cover tomato slices with half the cheese sauce.
Repeat layers ending with cheese sauce on top.
Sprinkle with paprika.
Garnish with additional tomato slices; sprinkle slices with additional shredded cheese. Season with herbs.
Bake in 350-degree oven for about 30 minutes or until hot and browned.