Macaroni and Cheese

Ingredients

 * 2 x 15-ounce cans of diced mexican tomatoes
 * 2 tablespoons butter or margarine
 * 2 tablespoons of gluten-free flour mixture
 * 2 cups of milk
 * 1½ cup shredded cheddar cheese (6 ounces)
 * 1 teaspoon of salt
 * ¼ teaspoon of pepper
 * 8 ounces of gluten-free macaroni
 * 2 cups of cooked ham cut into cubes (optional)

Directions

 * 1) In medium saucepan, melt butter or margarine on low heat.
 * 2) Stir in flour until it forms a paste.
 * 3) Bring to medium-high heat.
 * 4) Add cheese.
 * 5) Stir constantly until melted.
 * 6) Cook 8 ounces of gluten free macaroni until just done.
 * 7) Do not overcook as the noodles will receive further cooking in the oven.
 * 8) Place cooked macaroni into greased 2-quart casserole dish.
 * 9) Add ham.
 * 10) Pour over cheese sauce.
 * 11) Stir all together gently.
 * 12) Bake in 350°F oven for 30 minutes.

Note
If you would like to freeze your macaroni and cheese for later cooking, mix cheese sauce and pasta together in a freezer safe container. Freeze. When ready to cook, thaw macaroni and cheese thoroughly. Then bake as directed..