Macaroni And Cheese With Tomatoes - cooking recipe

Ingredients

8 ounces elbow macaroni, cooked according to package directions,drained
2 ripe tomatoes, sliced
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 cups skim milk (Or your liking)
2 cups grated cheddar cheese
1/2 cup fresh breadcrumb

Preparation

Preheat oven 375.
Prepare casserole dish.
Slice tomatoes into 1/2 inch thick slices, set aside.
Crumble bread crumbs with finger tips, sit aside.
In a 2 quart saucepan over medium heat, melt the butter.
Add flour, dry mustard and salt.
Cook together for 2 or 3 minutes.
Add milk little by little and continue stirring until mixture thickens.
Add cheese and stir until melted.
Place 2 tomato slices in bottom of casserole dish.
Add half of the macaroni.
Place another 2 tomato slices,then the remainder of macaroni.
Pour sauce over all.
Add 3 slices tomato on top and sprinkle with bread crumbs.
Bake 20 minutes and Serve Immediatly.