MACARONI & CHEESE - MOM'S
Submitted by Jinx
Baked macaroni and cheese with sautéed peppers and onions, creamy cheese spread, and sharp cheddar for ultimate comfort food.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minMom’s macaroni and cheese sneaks vegetables into the mix without sacrificing an ounce of creamy, cheesy comfort.
Sautéed onions and green peppers bring subtle sweetness and texture, melting into a blend of sharp cheddar and smooth cheese spread that coats every noodle.
Optional hot pepper sauce adds a gentle kick for those who like their mac and cheese with a little fire.
Bake until hot and bubbly, then let it rest for a few minutes so the sauce thickens just enough to coat your fork without running.
Pro Tips
- Cook veggies to crisp-tender: Five minutes in melted butter gives onions and peppers flavor without making them mushy.
- Cheese spread adds silkiness: That processed cheese melts smoothly and keeps the sauce creamy even after baking.
- Hot sauce is optional but magical: Just a few dashes wake up the flavors without making the dish spicy.
Ingredients
Directions
Prepare the macaroni in a large saucepan according to the directions on the package. Drain and return to the saucepan to keep warm.
Heat the oven to 350℉ (180℃).
In a small saucepan over medium heat, melt the butter add the onion and chopped green bell pepper and cook for 5 minutes, stirring occasionally, until crisp tender. Remove from the heat; add vegetables to the macaroni in the saucepan along with the cheese spread, shredded cheese and hot red pepper sauce, if desired. Toss until well mixed.
Spoon the mixture into a 2½-quart casserole and bake 30 minutes or until hot and bubbly. Garnish with pepper rings and parsley sprigs if desired.
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