Tomatoes enhance this creamy cheese sauce that is made with Pennsylvania Dutch Fine Egg Noodles for a diner-inspired meal. Crumbled bacon sprinkled on top will have you eating seconds right away.
Prep Time: 20 min Cook Time: 20 min Serves: 4
Ingredients
6 ounces Pennsylvania Dutch Fine Egg Noodles
1-1/2 tablespoons cornstarch
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
3 tablespoons margarine or butter
1-1/2 cups shredded Cheddar cheese
1/2 cup sliced green onion
1 (14.5-16 ounces) can diced tomatoes, drained
8 slices bacon, cooked, crumbled
Directions
Cook noodles according to package directions.
Combine cornstarch, mustard, salt and pepper in 1-quart saucepan. Gradually stir in milk until smooth. Add margarine, stirring constantly; bring to a boil over medium-high heat, boil 1 minute. Reduce heat to low; stir in cheese and green onions until cheese melts. Add tomatoes; cook 3 minutes.
Toss with cooked noodles. Top with crumbled bacon.
