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Macaroni & Cheese with Green Pepper

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Recipe

A simple macaroni and cheese dish that takes no time to make or even enjoy!

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
8 ounces pasta, elbow macaroni
uncooked
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3 tablespoons butter
or margarine
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1 green bell peppers
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1 cup onions
chopped
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1 tablespoon prepared mustard
prepared
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2 cups cheddar cheese
shred'
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3 tablespoons all-purpose flour
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3 cups milk
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1 teaspoon salt
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paprika
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8 teaspoons black pepper
ground
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta, elbow macaroni
uncooked
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45 ml butter
or margarine
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1 each green bell peppers
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237 ml onions
chopped
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15 ml prepared mustard
prepared
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473 ml cheddar cheese
shred'
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45 ml all-purpose flour
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7.1E+2 ml milk
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5 ml salt
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1 x paprika
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4E+1 ml black pepper
ground
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Directions

Cook elbow macaroni according to package directions for 7 minutes; drain. Set aside.

In a pan, melt butter or margarine add flour slowly, stirring continually. Slowly add milk, stirring continually.

Stir until mixture is smooth, add 1 cup cheese slowly, stirring continually.

Continue to stir and cook mixture until it just thickens.

Add chopped onions, mustard, green peppers, stir and remove from heat.

Arrange macaroni in a buttered 2½ or 3-quart casserole.

Pour mixture over macaroni.

Spread the remaining cup of shredded cheese over top of macaroni mixture. Sprinkle paprika on top.

Bake, uncovered, at 350℉ (180℃) for 30 minutes.

If you like ham, put two cups of lean cubed cooked ham in the mixture before pouring over macaroni.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 36452% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 749mg 31%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 34g
Vitamin A 17% Vitamin C 31%
Calcium 44% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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