MMMMM----- Recipe via Meal-Master (tm) v8.05
  
      Title: Mac & Cheese & Tomato
 Categories:
      Yield: 1 Batch

      1 pk Elbow Macaroni
      2 tb Butter
      2 tb Flour
      1 lb Velveeta Cheese cubed
      1 cn Stewed tomatoes 14.5 oz.
      2 sl Stale bread cubed
      2 c  Milk

  Cook macaroni and cool in colander, with very little rinsing.

  Make a Rue in double boiler,  Whisk butter and flour into 2 cups of
  milk until thick.  Add the cubed Velveeta until melted.  If the
  mixture is too thick, thin it with  more milk.

  Put macaroni in a large casserole and cover with the cheese sauce.
  Add the can of tomatoes and mix.  Cover entire casserole with the
  bread cubes.

  Preheat oven to 350 degrees F.  Bake for 45 minutes to an hour, until
  bubbling around the edges.

  Recipe by Peg Hanson Newark, NY.  MMd by Burt Ford & U/L to NCE 8/05.

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