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1
Preheat oven to 375. Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
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2
Add macaroni all at once and stir with a fork. Return water to a boil and reduce heat to moderately low. Simmer for 4 to 5 minutes or until tender. Do not overcook. Drain.
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3
Meanwhile, put the butter in a medium-sized saucepan and heat over medium heat.
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4
When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
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5
Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
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6
Add chopped pimiento and chopped green pepper. Reduce heat to low and simmer 1 minute longer.
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7
Stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture.
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8
Pour into a shallow 2-quart round or oval baking dish. Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
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9
The casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake.
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10
Or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). Cook until macaroni is hot and bubbly and the cheese is melted.
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11
Remove from oven. Arrange tomato wedges on top of casserole and serve.
