| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dishes, Side | 6 | Servings | |
INGREDIENTS
| 12 | oz | Dry Macaroni or Curly Pasta |
| 1/3 | c | Butter, Divided |
| 1 | T | Butter |
| 1/2 | c | Chopped Red or Green Bell |
| pepper | ||
| 1/3 | c | Flour |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Milk |
| 1 | c | Shredded Provolone Cheese |
| 1 | c | Shredded Cheddar Cheese |
| 3/4 | c | Blue Cheese, Crumbled |
| 2 | Tomatoes, Sliced | |
| 1/4 | c | Seasoned Dry Bread Crumbs |
INSTRUCTIONS
Cook macaroni according to package directions; rinse and drain. Place 1/3 cup butter in 2 1/2-quart microwave-safe dish. Microwave on HIGH for 1 minute. Add bell pepper; cook on HIGH about 2 minutes, or until crisp-tender. Stir in flour and seasonings; mix until smooth. Microwave on HIGH 45-60 seconds, or until mixture bubbles. Gradually stir in milk. Microwave on HIGH 6 minutes, or until thickened and bubbly, stirring every 2 minutes. Sir in cheeses until melted. Sir in cooked macaroni. Arrange tomatoes around outer edge of casserole. Microwave remaining 1 tablespoon of butter in microwave-safe measuring cup on HIGH 20 seconds. Stir in bread crumbs until well-combined. Sprinkle bread crumbs over tomatoes and pasta. Microwave on HIGH 5-6 minutes, or until hot and bubbly, rotating dish after half the cooking time. Serve immediately. Recipe by: Home Cooking - July 1995 Posted to recipelu-digest by Donna Tester <tester@shentel.net> on Feb 22, 1998
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