Now not just anybody will agree with me, but I think this sounds tasty enough to try, at least.
Rimrock Tomato Mac and Cheese
As printed in The Cowgirl’s Cookbook, by Jill Charlotte Stanford, 2008
2 cups uncooked macaroni noodles
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
1 teaspoon salt
Fresh ground pepper to taste
2 ripe tomatoes, sliced
1 cup grated Parmesan cheese
Cook macaroni and drain. Set aside. Preheat oven to 350 degrees.
To make the sauce, melt butter in a saucepan. Blend in flour.
Cook and stir on medium heat for about 2 minutes, then add the milk and stir constantly until it thickens. Stir in the cheddar cheese and then the macaroni. Add salt and pepper to taste.
Mix well.
Pour macaroni and cheese into a baking dish. Arrange sliced tomatoes on top and then sprinkle with Parmesan.
Bake uncovered 20-25 minutes or until bubbling and starting to brown.
Serves 4
