Diner-style Macaroni & Cheese
Yield
1 casserolePrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
elbow macaroni (8 oz) |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| ¾ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 12 | ounces |
sharp cheddar cheese spread
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| ¼ | teaspoon |
red hot pepper sauce
optional |
|
| 1 | x |
green bell peppers
cut into rings, optional |
*
|
| 1 | x |
parsley sprigs
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
elbow macaroni (8 oz) |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 177 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 346.8 | ml/g |
sharp cheddar cheese spread
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1.3 | ml |
red hot pepper sauce
optional |
|
| 1 | x |
green bell peppers
cut into rings, optional |
*
|
| 1 | x |
parsley sprigs
optional |
*
|
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℃) Fahrenheit.
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.
