Ingredients
9
oz. (3 cups) uncooked tricolor rotini (spiral pasta)
1/4
cup margarine or butter
1/4
cup all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
2 1/2
cups milk
1
tablespoon prepared mustard
1/8
to 1/4 teaspoon hot pepper sauce
4
oz. (1 cup) shredded Cheddar cheese
4
oz. (1 cup) shredded natural Swiss cheese
1
medium tomato, chopped, drained
1/4
cup unseasoned dry bread crumbs
1
tablespoon margarine or butter, melted
Preparation
Heat oven to 375°F. In large saucepan, cook macaroni to desired doneness as directed on package. Drain; rinse with hot water. Set aside.
In same saucepan, melt 1/4 cup margarine. Stir in flour, salt and pepper; cook until mixture is smooth and bubbly. Gradually add milk; stir in mustard and hot pepper sauce. Cook until mixture boils and thickens, stirring constantly.
Add cheeses, stirring until melted. Carefully stir in tomato and cooked macaroni. Spoon into ungreased 2-quart casserole. Combine bread crumbs and melted margarine; mix well. Sprinkle evenly over top.
Bake at 375°F. for 20 minutes or until bubbly.
