Baked Macaroni and Cheese I

Yesterday for supper, I was feeling like something uncomplicated and one of the standard "don't think about it" meals is mac'n'cheese. But I didn't know when mom was going to be back from work, so it got some baking time.

Baked Macaroni and Cheese I


serves 4 or 5

400g elbow pasta
250g old cheddar cheese, grated
100g ricotta, extra firm
2 Tbsp butter
2 Tbsp flour
1/4 tsp mustard powder
pinch of garlic
2 cups of milk (or more, for a creamier sauce)
salt and pepper to taste
1 large tomato, seeded and cut into slices

In a large pot, cook pasta according to directions and drain.
Preheat oven to 350 F and oil a 9" x 13" baking dish.
In empty pot, melt butter and then sprinkle in flour and spices. Whisk and cook about 1 minute.
Slowly add milk, making sure to whisk out the lumps.
Bring to a boil and add the cheeses.
Stir macaroni back into the sauce and check seasoning.
Pour into baking dish and put tomato slices on top.
Bake at least 20 minutes or up to an hour.

Cheesy, creamy and with a hint of freshness from the tomato on top. Yummy!

Enjoy!