Preheat oven to 375 degrees F. Add macaroni to large saucepan of boiling water; cook 6 minutes or until tender. Drain. Stir in milk and cheese sauce. Pour into greased 8 inch square baking dish. Mix tomatoes and dressing. Top macaroni mixture with tomato mixture. Drizzle butter over cracker crumbs; toss with fork. Sprinkle over tomatoes. Bake 15 minutes or until heated through and crumbs are golden.
By Robin from Washington, IA
Preheat oven to 350 degrees F degrees F. Heat the margarine in a medium nonstick skillet over medium heat. Add the garlic and shallot and cook, stirring until golden, about 1 minute. Add onions and cook, stirring, until translucent, about 3 minutes. Add the milk and bring to a summer. Mix the arrowroot with 2 tsp. of water and whisk into the milk mixture for 1 minute. Add the Cheddar cheese, whisking continuously. Toss in the pasta, 2 Tbsp. of the Parmesan, and season with salt and pepper. Transfer the mixture to a non-stick loaf pan. Sprinkle with the remaining 1/2 Tbsp. Parmesan cheese and the bread crumbs. Bake in the oven for 15 minutes. Serve warm. Cut in slices just like a meat loaf.
By Connie from Cotter, AR
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