Macaroni and Cheese with Tomatoes
8 oz. Elbow Macaroni, uncooked
2 ripe tomatoes, sliced
2 tbsp. butter
1 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. salt
2 cups skim milk
2 cups grated hard cheese (such as Cheddar)
1/2 cup fresh bread crumbs
Prepare pasta according to package directions; drain in colander. Preheat oven to 375-o F. Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate.
Into a 2-quart saucepan over medium heat, melt the butter. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.