Method

Preheat oven to 350°F.  In a large pot of salted, boiling water, cook the macaroni for 9 minutes.  The pasta should be barely al dente, as it will continue to cook in the oven.

As the pasta is cooking, prepare the cheese sauce.  In large saucepan, saute onion in butter over low heat until onion is soft and translucent, about 5 minutes.  Add flour, salt, pepper and Worcestershire sauce.  Stir constantly, until mixture is smooth and bubbling.  Continue stirring for 1 minutes, then remove from heat.  Whisk in milk and return to stove.  Bring mixture to a boil, whisking continuously.  When mixture has thickened, about 1 - 2 minutes after it comes to a boil, add cheese.  Stir until blended and remove from heat.

Stir drained pasta into cheese sauce, making sure all the pasta is coated.  Transfer to a large casserole.  Arrange tomato slices over the macaroni and sprinkle breadcrumbs on top. Bake for 20 - 25 minutes, until breadcrumbs have browned and pasta is bubbly.

Serves: 4 - 6

Reprinted with permission from ©Quintet Publishing Ltd. 500 Casseroles, by Rebecca Baugniet, published by Sellers Publishing

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