Confetti Mac'N Cheese
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 2 | tablespoons |
margarine
|
|
| 1 | pound |
cheese
process spread |
|
| ½ | cup |
milk
|
|
| 2 | cups |
pasta, elbow macaroni
cooked, drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
margarine
|
|
| 453.6 | g |
cheese
process spread |
|
| 118 | ml |
milk
|
|
| 473 | ml |
pasta, elbow macaroni
cooked, drained |
*
|
Directions
Sauté vegetables in margarine until tender.
Reduce heat to low.
Add process cheese spread and milk; stir until process cheese spread is melted.
Stir in macaroni.
Spoon into 2 quart casserole.
Bake at 350℉ (180℃) F for 15 minutes.
Sprinkle with parmesan cheese if desired.
