Mccall's Cooking School Baked Macaroni, Cheese And Chicken Casse

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 quarts water
• 1 teaspoon salt
• 2 cups elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dry mustard
• 2 cups milk
• 1/4 cup pimiento, chopped
• 1/4 cup green pepper, chopped
• 2 cups cheddar cheese, coarsely grated
• 1 cup chicken, cooked and slivered
• 1 large tomato, cut into wedges

Recipe

• 1 preheat oven to 375. put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
• 2 add macaroni all at once and stir with a fork. return water to a boil and reduce heat to moderately low. simmer for 4 to 5 minutes or until tender. do not overcook. drain.
• 3 meanwhile, put the butter in a medium-sized saucepan and heat over medium heat.
• 4 when butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. when mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
• 5 return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
• 6 add chopped pimiento and chopped green pepper. reduce heat to low and simmer 1 minute longer.
• 7 stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture.
• 8 pour into a shallow 2-quart round or oval baking dish. sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
• 9 the casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake.
• 10 or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). cook until macaroni is hot and bubbly and the cheese is melted.
• 11 remove from oven. arrange tomato wedges on top of casserole and serve.