| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Dry Macaroni or Curly Pasta |
| 1/3 |
c |
Butter; Divided |
| 1 |
tb |
Butter |
| 1/2 |
c |
Chopped Red or Green Bell pepper |
| 1/3 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Milk |
| 1 |
c |
Shredded Provolone Cheese |
| 1 |
c |
Shredded Cheddar Cheese |
| 3/4 |
c |
Blue Cheese; Crumbled |
| 2 |
sm |
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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