3 tbsp. salt
6 to 9 qt. boiling water
1 1/2 lb. spaghetti
1 1/2 c. diced celery
1/2 c. butter
1/2 c. flour
6 c. milk
6 c. (1 1/2 lb.) grated Gouda cheese
3 1/2 tsp. salt
1 tbsp. chopped chives
1/2 tsp. each of ground thyme and hot pepper sauce
3 large tomatoes, sliced

Add 3 tbsp. salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.

In saucepan, cook celery in butter until crisp-tender. Mix in flour. Gradually add milk; cook, stirring constantly, until sauce boils 1 minute.

Add cheese and remaining seasonings. Heat and stir until cheese melts. Combine spaghetti and sauce. Turn into two 2 1/2 qt. casseroles. Top with tomato slices. Cover and bake at 350°F for 30 minutes or until bubbling.

Makes 12 servings.

Submitted by: Misty Graham