| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 8 | oz | Elbow macaroni; uncooked * |
| 2 | md | Carrots; peeled & sliced thin |
| 1 | sm | Green bell peppers; cut in thin strips |
| 1/2 | c | Chopped onions |
| 1 | sm | Red bell pepper, chopped |
| 1 | c | 1% low-fat milk |
| 8 | oz | Light Velveeta; cubed |
| 1 | c | Shredded sharp cheddar cheese; divided |
INSTRUCTIONS
Begin cooking macaroni on the conventional stove as directed on package. Place carrots, green bell pepper and onion in a 4-cup glass measuring cup. Cover with vented plastic wrap and microwave on high for 3 minutes. Stir in red bell pepper. Cover and microwave on high 8 minutes longer, or until carrots are tender. When macaroni tests done, drain and place in a 2-Quart casserole. Stir cooked vegetables into macaroni. In same 4-cup measuring cup, place milk and Velveeta. Microwave on high for 2-3 minutes Stir until cheese melts. Stir 3/4 cup of sharp cheddar into milk mixture, then stir cheese mixture into macaroni mixture. Sprinkle remaining 1/4 cup of sharp cheddar on top. (At this point, the macaroni and cheese can be refrigerated or frozen for future use). To serve immediately, microwave on high for 4-5 minutes, or until bubbly hot. Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 12:45:13 -0500 From: kathi Sandler <[email protected]> NOTES : 4 1/2 C. cooked pasta
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