Jessica Cuppage from David H. Church Public School, part of the Orillia & Area Nutrition Network, contributed this tomato-topped macaroni and cheese. It tastes just as good as its name.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 2 cups macaroni
- 1/4 cup butter
- 1/4 cup soft margarine
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 3/4 cups shredded Cheddar cheese
- 1 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoons salt
- 1 large tomato cored
Add macaroni to large saucepan of boiling salted water. Stir to prevent sticking; bring back to boil, stirring often. Boil until macaroni is tender but still firm, about 8 minutes. Drain in colander; set aside.
Meanwhile, in separate large heavy-bottomed saucepan, melt butter over medium heat. Add flour; stir with wooden spoon until smooth. Whisk in milk in slow steady stream, whisking until sauce is smooth and thickened, about 6 minutes. Remove from heat; stir in Worcestershire sauce, salt and 2 cups (500 mL) of the cheese. Stir until cheese is melted.
Stir macaroni into cheese sauce; scrape into 9- x 13-inch (3 L) glass baking dish. Thinly slice tomato; arrange over macaroni mixture. Sprinkle with remaining cheese. (Make-ahead: Let cool for 30 minutes. Finish cooling in refrigerator. Cover and refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks. Let thaw in refrigerator; add 10 minutes to baking time.)
Bake in 375°F (190°C) oven until crisp and golden brown on top and sauce is bubbly, about 30 minutes.