| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Elbow Macaroni; uncooked |
| 3 |
tb |
Butter or margarine |
| 1 |
|
Pepper; green bell |
| 1 |
c |
Onions; chopped |
| 1 |
tb |
Mustard; prepared |
| 2 |
c |
Cheddar or Am cheese; shred' |
| 3 |
tb |
Flour; all-purpose |
| 3 |
c |
Milk |
|
|
Paprika |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper; black; ground |
INSTRUCTIONS
Cook elbow macaroni according to package directions for 7 minutes; drain.
Set aside. In a pan, melt butter or margarine add flour slowly, stirring
continually. Slowly add milk, stirring continually. Stir until mixture is
smooth, add 1 cup cheese slowly, stirring continually. Continue to stir and
cook mixture until it just thickens. Add chopped onions, mustard, green
peppers, stir and remove from heat. Arrange macaroni in a buttered 2 1/2 or
3-quart casserole. Pour mixture over macaroni. Spread the remaining cup of
shredded cheese over top of macaroni mixture. Sprinkle paprika on top.
Bake, uncovered, at 350 degrees for 30 minutes. If you like ham, put two
cups of lean cubed cooked ham in the mixture before pouring over macaroni.
Roy Crockett North Beach Maryland Roy North Beach Maryland 02/07 05:56 pm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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